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
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Rinse the 1.5 lb clams under cold water, discarding any that are open or cracked. Set aside.
Step 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.
Step 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.
Step 4
Stir in 2 tbsp fish sauce and simmer for 1 minute. Taste and adjust seasoning with salt or more fish sauce if needed.
Step 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
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
