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.
- 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
- 3 or 4small hot Thai chiles, thinly sliced
- 4makrout lime leaves (kaffir 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
- Nutritional Information
Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by DiningAndCooking.com
Nutritional analysis per serving (4 servings)
425 calories; 19 grams fat; 14 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 39 grams protein; 71 milligrams cholesterol; 2489 milligrams sodium
- Heat 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.
- Add 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.)
- Bring 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.
- Transfer 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.
- Galangal is available in most Asian groceries, and is also sold dried.