Thai Lemongrass Coconut Clams

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.

Course Main Course

Cuisine Asian, Thai

Prep Time 10

Cook Time 20

Servings

Calories 140kcal

Author Kylie Mazon-Chambers

Equipment

Dutch oven or heavy bottomed pot

Ingredients

2 tablespoons canola oil
2 cloves garlic, chopped
2- inch knob ginger, peeled and sliced
3 stalks lemongrass, chopped into 2” pieces (tender parts only)
2 Thai birdseye chilies, thinly sliced
1 14-ounce can coconut milk
1 cup chicken stock
1 tablespoon freshly squeezed lime juice
1 teaspoon fish sauce
3 pounds small clams, such as manila, littleneck or New Zealand cockles, scrubbed
2 tablespoons sliced green onions
¼ cup Thai 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.

Notes

Lightly crush the lemongrass stalks before chopping to help release their essential oils and maximize flavor in the broth.

Nutrition