This citrusy broth is a twist inspired by the Thai favorite, tom yum soup. It has a coconut base rather than chicken broth and is flavored by garlic, ginger and lemongrass and finished with lime juice and fish sauce.
3stalks lemongrass,chopped into 2” pieces (tender parts only)
2Thai birdseye chilies,thinly sliced
114-ounce can coconut milk
1cupchicken stock
1tablespoonfreshly squeezed lime juice
1teaspoonfish sauce
3poundssmall clams,such as manila, littleneck or New Zealand cockles, scrubbed
2tablespoonssliced green onions
¼cupThai basil leaves
Instructions
Heat a large heavy-bottomed pot over medium heat, add the canola oil and heat through. Add the garlic, ginger, lemongrass, and Thai chilies, sautéing until the garlic is fragrant, about 30 seconds.
Add the coconut milk and chicken stock and bring to a boil, then lower the heat to medium-low and simmer until the sauce slightly thickens, about 15 minutes. Stir in lime juice and fish sauce.
Add the clams and cover the pot, steaming until they open, about 8 minutes. Add clams and broth to a large bowl and garnish with the green onions and Thai basil. Serve immediately.