🦪 Thai Coconut Lemongrass Clam Soup 🥥🌿
A rich and aromatic soup with fresh clams simmered in a coconut milk broth infused with lemongrass, ginger, lime, and Thai herbs.
🛒 Ingredients
🦪 For the Soup:
2 lbs (900g) fresh clams, scrubbed and soaked in cold water
1 tbsp oil (vegetable or coconut oil) 🥥
2 cloves garlic, minced 🧄
1 tbsp fresh ginger, sliced thinly
2 stalks lemongrass, smashed and cut into 3-inch pieces 🌿
3–4 kaffir lime leaves (optional, torn for more flavor)
1–2 Thai bird’s eye chilies (whole or sliced, optional for heat) 🌶️
3 cups chicken or seafood broth 🍲
1½ cups full-fat coconut milk 🥥
2 tbsp fish sauce 🐟
1 tsp sugar (palm sugar preferred)
Juice of 1 lime 🍋
½ tsp salt, to taste
🌿 For Garnish:
Fresh cilantro or Thai basil leaves
Extra lime wedges 🍋
Sliced scallions or red chili (for color and kick)
🧼 Prepping the Clams:
Purge the clams by soaking them in cold salted water for 20–30 minutes. Scrub the shells to remove any grit.
Rinse and set aside.
🔥 Instructions
1. Sauté Aromatics:
Heat oil in a large pot over medium heat.
Add garlic, ginger, lemongrass, lime leaves, and chilies. Sauté for 2–3 minutes until fragrant.
2. Add Broth & Simmer:
Pour in the broth and bring to a simmer.
Let it cook for 5–10 minutes to allow flavors to infuse.
3. Cook the Clams:
Add the cleaned clams to the pot. Cover and cook for 5–7 minutes until all the clams open (discard any that do not open).
4. Finish with Coconut Milk:
Stir in the coconut milk, fish sauce, sugar, and lime juice.
Simmer for another 2–3 minutes (do not boil heavily once the coconut milk is added to prevent curdling).
Taste and adjust salt, lime, or fish sauce as needed.
🌿 Garnish & Serve
Ladle into bowls and top with:
Fresh cilantro or Thai basil 🌿
Sliced scallions or fresh chili
A squeeze of lime for brightness 🍋
Serve with:
Steamed jasmine rice 🍚
Crusty bread for dipping
A chilled Thai beer or iced tea 🍺🧊
💡 Tips & Variations
No fresh lemongrass? Use a lemongrass paste or lemongrass tea bag as a backup.
Make it heartier: Add mushrooms (like straw or shiitake), baby corn, or thinly sliced onions.
Spice level: Keep the chilies whole for a mild infusion or slice them to release more heat.