Experience the vibrant flavors of Thai coconut clam soup, a fragrant and creamy dish that combines fresh clams with aromatic herbs, spices, and coconut milk. This delightful soup is perfect for a light meal or an appetizer that transports you to a tropical paradise.
Ingredients:
- 2 pounds fresh clams (such as littlenecks or cherrystones), cleaned
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 stalk lemongrass, trimmed and smashed (or 1 tablespoon lemongrass paste)
- 1-2 red Thai chilies, sliced (adjust to taste)
- 1 can (14 oz) coconut milk
- 2 cups vegetable or seafood broth (find my broth recipes HERE and HERE)
- 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
- 1 tablespoon lime juice (freshly squeezed)
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Salt and pepper, to taste
- Lime wedges (for serving)
Instructions:
1. In a large pot, heat the vegetable oil over medium heat.
2. Add the minced garlic, grated ginger, smashed lemongrass, and sliced Thai chilies to the pot. Sauté for about 2-3 minutes until fragrant.
3. Pour in the coconut milk and broth, stirring to combine. Bring the mixture to a gentle simmer.
4. Add the cleaned clams to the pot and cover. Cook for about 5-7 minutes, or until the clams have opened. Discard any clams that remain closed.
5. Stir in the fish sauce, lime juice, and chopped cilantro. Taste and adjust seasoning with salt and pepper as needed.
6. Remove the pot from heat and let it sit for a few minutes to allow the flavors to meld.
7. Serve the soup hot, garnished with additional cilantro and lime wedges on the side for squeezing over the top.
Enjoy this aromatic and flavorful Thai coconut clam soup as a delightful seafood dish that brings a taste of Thailand to your table!
Aprile's Kitchen 