Thai Coconut Milk Soup with Clams
A quick and fragrant Thai-inspired soup with tender clams in a creamy coconut broth, infused with lemongrass, kaffir lime leaves, and a hint of chili. Ready in about 20 minutes, this is a comforting yet light meal that's perfect for a weeknight.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 25g
Ingredients
- 1.5 lb clams
- 2 cups coconut milk
- 1 stalk lemongrass
- 4 leaves kaffir lime leaves
- 2 whole red chili
- 2 tbsp fish sauce
Instructions
- 1
Rinse the 1.5 lb clams under cold water, discarding any that are open or cracked. Set aside.
- 2
In a large pot, combine 2 cups coconut milk, 1 lemongrass stalk (bruised and cut into 2-inch pieces), 4 kaffir lime leaves (torn), and 2 red chilies (sliced). Bring to a gentle simmer over medium heat, about 5 minutes, until fragrant.
- 3
Add the clams to the pot and cover. Cook until the clams open, about 5-7 minutes, shaking the pot occasionally. Discard any clams that remain closed.
- 4
Stir in 2 tbsp fish sauce and simmer for 1 minute. Taste and adjust seasoning with salt or more fish sauce if needed.
- 5
Ladle the soup into bowls, making sure to include the aromatics. Serve hot with lime wedges or rice if desired.
Tools you’ll need
- Large pot with lid
- Cutting board
- Knife
- Measuring cups and spoons
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