Makes 8 servings
Preparation and cooking time: 45 minutes


1 ½ kilo tahong, cleaned with their hair cut off
1 tablespoon cooking oil
1 piece red onion, peeled and roughly chopped
3 pieces garlic, peeled and minced finely
2 stalks lemon grass, smashed and cut
2 thumbs ginger, peeled, roughly cut and smashed
1 tablespoon fish sauce (add more to taste)
5 to 6 cups coconut water
1 cup young coconut meat, cut into strips
1 piece green papaya, peeled and cut
1 piece red bell pepper, cored and sliced into thick strips
1 bunch dahon nang sili


1. After cleaning your mussels (tahong), place it in a stock pot and about 1 cup of the coconut in the pot with the mussels and place on low to medium heat for about 10 minutes or until you see all the shells open.
2. Once all shells are open it means it is cooked, so you can take it off from the heat. Strain the shells from the coconut water mixed with tahong broth and set both aside.
3. Use the same stock pot and place it back on medium heat. Pour oil and then saute garlic, onions, ginger, and lemon grass for about 5 minutes before adding the coconut water plus the water from the cooked tahong.
4. Simmer broth for about 5-10 minutes before adding the sliced coconut meat and papaya and and the fish sauce red bell pepper, and dahon nang sili. Let simmer for 5 more minutes before taking off from heat.
5. Serve while hot.

Liked this soupy shellfish recipe? Also try our Seafood Kare Kare Luglug recipe!

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