Follow these steps for perfect results
fresh clams
in shells
stock
salt
white sugar
lime juice
birds eye chiles
bruised
coriander leaves
Scrub the clams or mussels thoroughly to remove any dirt or debris.
In a pot, bring the stock to a boil.
Add salt and sugar to the boiling stock, adjusting to your taste preference.
Add the scrubbed clams or mussels to the boiling stock.
Simmer until the clams or mussels just open, usually 5-10 minutes.
Discard any clams or mussels that remain closed after simmering.
Season the soup with fresh lime juice.
Bruise the bird's eye chilies by gently crushing them to release their flavor and add to the soup.
Serve the soup hot, garnished with fresh coriander leaves.
Expert advice for the best results
Add a stalk of lemongrass or a few slices of galangal to the stock for extra flavor.
Adjust the amount of chilies to your preferred level of spiciness.
Use fresh, high-quality seafood for the best flavor.
Everything you need to know before you start
5 minutes
Stock can be made ahead of time.
Serve in a bowl, garnished with coriander.
Serve hot as a starter or light meal.
Serve with steamed rice.
Pairs well with the spicy and sour flavors.
Discover the story behind this recipe
Popular Thai soup known for its bold and refreshing flavors.
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