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December 12, 2014
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December 16, 2014

Coconut & Lemongrass Clam Soup

Thai food week has begun here at BNF! If you have read my earlier post on Thai Grilled Pork, then you must know I’m absolutely hooked on Thai food. The ironic part is hubby and I can’t hold our chili heat too well but that doesn’t deter us from staying away. In fact, we are getting better now and I’m confident enough to say I can finish a bowl of Tom Yum Soup without downing a whole jug of iced water! (Maybe just a glass, hee )
This recipe is inspired by a truly amazing home chef aka “Tze Char King” (literally translated as Cook and Fry King). He is also one of hubby’s best bud and has an oh-so humble personality. Single ladies, did I mention he is an awesome eligible bachelor?  When I first tasted his lemongrass clam soup, I knew I had to work out the recipe and share it. I’ve also added some coconut milk to resemble that of a Tom Kha Gai (Thai Coconut Chicken Soup) texture.

 

Ingredients:
17 oz. (500 g) Clams – I’m using frozen cooked clams in shells
1 Knorr Ikan Bilis (Anchovy) stock cube
3 cups water
1/2 cup (150 ml) coconut milk
1 – 2 red shallots – sliced thinly
1 stalk lemon grass – cut into 4 sections and smashed with the back of the knife
5 slices galangal (aka blue ginger or lengkuas)
3 kaffir lime leaves – torn
2 – 3 Thai red chilies – bruised with back of the knife

Seasoning:
1 ½ tbsp Thai palm sugar – finely chopped (you could also use granulated sugar)
1 tsp Thai fish sauce – add more if needed
2 – 3 tbsp lime juice – to taste
A bunch of roughly chopped coriander (or known as cilantro in some countries) – to garnish

Serves 2 – 3

Recipe inspired by: Yilun Ong – who is he? Please read excerpt above.

ingredients for coconut and lemongrass clam soup

The line up.

pre-cooked clams in shells

I’m using pre cooked clams in shells. They are a great alternative to live clams.

 

Thai palm sugar

This is how Thai palm sugar looks like. 

*If you are using live clams, wash and soak your clams for a couple of hours before using.

 

In a pot, add in a tsp of oil and sweat the shallot for 1 min.

red shallots

 

Add in the rest of the ingredients (except the clams) and bring to boil and simmer for 5 mins.

coconut and lemongrass clam soup

 

Stir occasionally so that the stock cube will dissolve evenly. Once the soup is boiling, add in the clams, coconut milk and seasoning.

coconut and lemongrass clam soup

Since the clams are already cooked, do not boil them for more than 3 mins.

 

Taste and adjust accordingly.

seasoning coconut and lemongrass clam soup

 

If you are using live clams, cover and cook for 2 – 3 mins, until all shells are opened. Discard unopened ones. Throw in the coriander and turn off heat. Serve hot and garnish with more coriander if you like.

 

seasoning coconut and lemongrass clam soup

seasoning coconut and lemongrass clam soup

 

Full Instructions:

If you are using live clams, wash and soak your clams for a couple of hours before using. In a pot, add in a tsp of oil and sweat the shallot for 1 min. Add in the rest of the ingredients (except the clams) and bring to boil and simmer for 5 mins. Stir occasionally so that the stock cube will dissolve evenly. Once the soup is boiling, add in the clams, coconut milk and seasoning. Taste and adjust accordingly. If you are using live clams, cover and cook for 2 – 3 mins, until all shells are opened. Discard unopened ones. Throw in the coriander and turn off heat. Serve hot and garnish with more coriander if you like.

 

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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