THAI CLAMS IN COCONUT BROTH

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Thai Clams in Coconut Broth image

Number Of Ingredients 16

1 tablespoon Coconut Oil
1 Onion (sliced and halved)
2 cups Chicken Broth
1 Lemongrass (pale part only smashed and cut into diagonal slices
1/2 teaspoon Galangal
1/2 teaspoon Ginger
3 Thai chiles (thinly sliced)
4 Kaffir Lime Leaves (torn)
1 tablespoon Brown Sugar
1 tablespoon Fish Sauce
1 cup Coconut Milk
1/2 teaspoon Salt to taste
2 pounds Small Clams
1 cup Cilantro (chopped)
1/2 cup Scallions (thinly sliced)
4 Lime wedges for serving

Steps:

  • Heat oil in heavy soup pot over medium-high heat. Add onions and cook until softened (5 min). Add broth and bring to a simmer. Add lemongrass, galagal, ginger, chiles, leaves, sugar and fish sauce. Simmer for 20 min. Add coconut milk. Bring mixture to a boil over high heat and add clams. Cover and cook for 5-8 min. Transfer to serving bowls and sprinkle with cilantro and scallions. Serve with lime wedges.

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