Fragrant Thai-Style Clams in Coconut Broth
The classic, highly aromatic Thai seasoning for seafood includes lemongrass, galangal, lime leaf, hot pepper and coconut milk. Spicy and refreshing, the bright-tasting broth is a mix of sweet, salty, sour and herbaceous. You may substitute mussels or prawns for the clams.
- Serves: 2 persons
- 1tablespoon coconut oil
- 1red onion, peeled, halved and sliced into 1/4-inch half-moons
- 2cups chicken broth
- 1stalk lemongrass, pale bottom part only, smashed and cut in thick diagonal slices
- 3slices galangal, 1/4 inch thick (see note)
- 3slices ginger, 1/4 inch thick
- 3or 4 small hot Thai chiles, thinly sliced
- 4makrut lime leaves, torn
- 1tablespoon palm sugar or brown sugar
- 1tablespoon fish sauce
- 1cup coconut milk
- Salt, to taste
- 2pounds small clams
- 1cup roughly chopped cilantro, leaves and tender stems
- ½cup thinly sliced scallions, white and tender green parts
- Lime wedges, for serving
Step 1Heat coconut oil in a heavy-bottomed soup pot over medium-high heat. Add onions and cook until softened, about 5 minutes. Add chicken broth and bring to a simmer.
Step 2Add lemongrass, galangal, ginger, chiles, lime leaves, sugar and fish sauce. Simmer for 20 minutes. Add coconut milk, then taste broth for salt and adjust. (You may prepare up to this point 1 to 2 hours in advance and leave at room temperature.)
Step 3Bring mixture to a boil over high heat and add clams. Cover and cook for 5 to 8 minutes, stirring once or twice, until all clams have opened.
Step 4Transfer clams to soup bowls. Strain broth if desired and ladle over clams. Sprinkle with cilantro and scallions. Squeeze lime over each bowl and serve with lime wedges.