Fragrant Thai-Style Clams in Coconut Broth

• Gluten free

• Seafood

  • 2 lbs Clams, small

• Produce

  • 1 cup Cilantro, stems leaves and tender
  • 3 slices Ginger
  • 1 stalk Lemongrass
  • 1 Lime, wedges
  • 4 Makrut lime
  • 1 Red onion
  • 1/2 cup Scallions
  • 3 Thai chiles, small hot

• Canned Goods

  • 2 cups Chicken broth
  • 1 cup Coconut milk

• Condiments

  • 1 tbsp Fish sauce

• Baking & Spices

  • 3 slices Galangal
  • 1 tbsp Palm sugar or brown sugar
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

Found on cooking.nytimes.com

Description

Directions

• 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.

Nutrition