FRAGRANT THAI-STYLE CLAMS IN COCONUT BROTH
The classic, highly aromatic Thai seasoning for seafood includes lemongrass, galangal, lime leaf, hot pepper and coconut milk. Spicy and refreshing, the bright-tasting broth is a mix of sweet, salty, sour and herbaceous. You may substitute mussels or prawns for the clams.
Provided by David Tanis
Categories quick, seafood, soups and stews, appetizer, main course
Time 30m
Yield 2 main course or 4 appetizer servings
Number Of Ingredients 16
Steps:
- 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.
COCONUT BROTH CLAMS RECIPE BY TASTY
Here's what you need: littleneck clam, cold water, sea salt, sourdough baguette, olive oil, sea salt, coconut oil, medium red onion, lemongrass, fresh ginger, garlic, red pepper flakes, dry white wine, brown sugar, fish sauce, vegetable broth, full-fat coconut milk, scallion, fresh cilantro
Provided by Crystal Hatch
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- Pick through the clams and discard any that are open and do not close when firmly tapped-these clams are dead and should not be eaten. Add the rest to a colander.
- Rinse and scrub the remaining live clams to remove any sand or barnacles from the shells.
- Fill a bowl large enough to fit the colander with cold water and 3-4 tablespoons of salt for every 6 cups (1.5 liters) of water. Place the colander in the bowl of salt water and soak the clams for at least 1 hour, up to overnight, so they release any grit and sand. The colander allows the grit to fall to the bottom of the bowl. Live clams will filter the water while they push out any impurities in the process.
- Transfer the clams in the colander to another large bowl of fresh water to desalt for 15-30 minutes.
- Grill the bread: Slice the sourdough baguette into ½-inch (1 cm) pieces.
- Brush each slice with olive oil and sprinkle with salt.
- Toast the bread on a grill pan over medium-high heat until golden brown and crusty, about 2 minutes per side. Set aside.
- Make the coconut broth: Melt the coconut oil in a wok or large pan over medium heat. Add the red onion and cook until it starts to become translucent, about 3 minutes.
- Firmly tap the lemongrass stalks with a wooden spoon to bruise, which helps release aroma and flavor during cooking. Trim the ends, then slice into approximately 4-inch (10 cm) pieces.
- Add the lemongrass to the wok, along with the ginger, garlic, and red pepper flakes. Cook until fragrant, about 3 minutes.
- Carefully pour in the white wine and stir to deglaze the pan. Bring to a simmer and cook until reduced by half, about 5 minutes.
- Add the brown sugar, fish sauce, vegetable broth, and coconut milk. Bring to a boil.
- Add the clams, return to a boil, and cook for 5-8 minutes, or until all of the clams are fully opened. If any clams remain closed, discard them.
- Discard the lemongrass stalks and divide the clams and broth between serving bowls. Garnish with scallions and cilantro and serve with the grilled bread for dipping.
- Enjoy!
Nutrition Facts : Calories 1273 calories, Carbohydrate 90 grams, Fat 66 grams, Fiber 2 grams, Protein 69 grams, Sugar 14 grams
CLAMS IN SPICY COCONUT-LIME BROTH
Categories Ginger Herb Shellfish Quick & Easy Lime Coconut Clam Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon vegetable oil in large Dutch oven over medium heat. Add chopped shallots and sauté until tender, about 3 minutes. Add 1 tablespoon ginger, 1 teaspoon turmeric and 1/4 teaspoon cumin and stir 1 minute. Add clams, clam juice, coconut milk, tomatoes with their juices, jalapeño and lime peel and bring to boil. Cover and cook until clams open, about 7 minutes (discard any that do not open). Stir in lime juice. Season to taste with salt and pepper. Transfer clams and sauce to bowl; sprinkle with green onions and serve.
SPICY COCONUT MUSSELS WITH LEMONGRASS
Mussels are cheap, delicious and relatively fun to eat: saline, mild and plump little bites. They are also extremely easy to cook, especially if they've been farmed (most mussels you find in markets have been). Just give them a good rinse, and they are ready to go. Here the treatment heads in the general direction of Thailand, offering a sauce of coconut milk, lemongrass, garlic and chiles that perfectly frames the sweetness of the meat.
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 20m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat the oil in the bottom of a large pot until hot. Add the shallot, garlic, lemongrass and chile. Cook over medium heat until soft, about 3 minutes. Add the coconut milk and mussels. Cover with a tight-fitting lid and cook until the mussels have opened, 5 to 7 minutes (discard any mussels that remained closed). Remove from heat, and use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pot. Stir the lemon zest and juice, fish sauce and cilantro into the pot. Taste and add more fish sauce and/or lemon juice if needed (fish sauce provides the salt).
- As the mussels cook, heat the broiler. Place the croissants, cut side up, on a small baking sheet. Run under the broiler until just golden. Put the mussels in two wide, shallow bowls. Ladle the broth over them and serve with the croissants.
Nutrition Facts : @context http, Calories 869, UnsaturatedFat 20 grams, Carbohydrate 42 grams, Fat 53 grams, Fiber 2 grams, Protein 60 grams, SaturatedFat 27 grams, Sodium 1536 milligrams, Sugar 6 grams
CLAMS AND MUSSELS IN THAI CURRY SAUCE
From Food Network Magazine, November 09. I love mussels, and I love curry, so this has got to be a winner. I changed the recipe a bit to cut down on the heat, feel free to add more chile and curry paste if you like it spicier. This serves four as a main course, or 6 as a starter.
Provided by IngridH
Categories Mussels
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, heat the oil over medium high heat.
- Add the ginger, garlic, and chile and stir fry until fragrant.
- Add the curry paste and ketchup and fry until they start to brown.
- Add the lime juice and water. Cover and bring to a boil.
- Add the clams. Cover and cook until they start to open, 3 minutes or so.
- Add the mussels, recover, and cook until they open slightly, about 3 more minutes.
- Add the red bell pepper, half the cilantro and basil. Stir to combine.
- Cover and cook for another 2 minutes, until the pepper starts to get tender.
- Remove the shellfish to a serving bowl, discarding any that did not open. Ladle the broth over the top, then sprinkle with the remaining cilantro and basil.
- Serve with lime wedges for squeezing, and french bread to sop up the broth.
Nutrition Facts : Calories 351.9, Fat 12.8, SaturatedFat 1.9, Cholesterol 83.4, Sodium 1022.2, Carbohydrate 24, Fiber 2.1, Sugar 9.3, Protein 35.9
MUSSELS IN FRAGRANT THAI BROTH
Make and share this Mussels in Fragrant Thai Broth recipe from Food.com.
Provided by jana_kloots
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook rice in a large saucepan, uncovered until tender; drain. cover to keep warm.
- Scrub mussels, remove beard.
- Heat oil in a large saucepan; cook paste, stirring until fragrant.
- Add water, stock, fish sauce and sugar; bring to boil.
- Add coconut milk, return to boil.
- Reduce heat to simmer for one minute.
- Add mussels, cover and cook for 5 minutes. remove from heat stir in coriander, onions and lime juice.
- Divide rice and top with mussels (disregarding any unopened shells).
Nutrition Facts : Calories 598, Fat 31.7, SaturatedFat 21.1, Cholesterol 70.9, Sodium 1151.6, Carbohydrate 42.2, Fiber 3.8, Sugar 10.3, Protein 37.1
More about "fragrant thai style clams in coconut broth food"
FRAGRANT THAI-STYLE CLAMS IN COCONUT BROTH - DINING …
From diningandcooking.com
Estimated Reading Time 2 mins
THAI CLAMS STEAMED IN A COCONUT CURRY BROTH - INTO …
From intothedish.com
COCONUT BROTH CLAMS WITH LEMONGRASS - SKINNYTASTE
From skinnytaste.com
CLAMS IN A THAI-STYLE COCONUT LEMONGRASS BROTH
From emerils.com
SPICY COCONUT MILK CLAMS - NUTMEG NANNY
From nutmegnanny.com
THAI CLAMS IN A COCONUT, GINGER & LIME BROTH - MEATIFIED
From meatified.com
FRAGRANT THAI-STYLE CLAMS IN COCONUT BROTH RECIPE | RECIPE
From pinterest.com
THAI INSPIRED CLAMS IN COCONUT BROTH - TWOPEASINAPODSEATTLE
From twopeasinapodseattle.com
COCONUT & LEMONGRASS BROTH CLAMS - NOMAD SPICE CO.
From nomadspiceco.com
COCONUT THAI STEAMED CLAMS - JUST ME AND THE CLAMS
From meandtheclams.com
COCONUT BROTH CLAMS RECIPE | RECIPES.NET
From recipes.net
THAI COCONUT LEMONGRASS CLAMS (HOI LAI TOM KA) - STEFAN'S …
From stefangourmet.com
EASY THAI GREEN CURRY CLAMS - SIP AND FEAST
From sipandfeast.com
THAI PORK MEATBALLS IN FRAGRANT COCONUT BROTH - BITS OF CAREY
From bitsofcarey.com
CLAMS IN SPICY COCONUT-LIME BROTH - GO FOOD
From gofoodfood.cc
THAI STYLE STEAMED CLAMS - A GIRL AND A DOG
From agirlandadog.net
THAI LEMONGRASS COCONUT CLAMS - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
FRAGRANT THAI-STYLE CLAMS IN COCONUT BROTH | RECIPE CART
From getrecipecart.com
COCONUT BROTH CLAMS - 5* TRENDING RECIPES WITH VIDEOS
From food.theffeed.com
THAI BASIL CLAMS - HOUSE & HOME
From houseandhome.com
STEAMED CLAMS AND MUSSELS IN COCONUT CURRY BROTH - KITCHEN …
From kitchenconfidante.com
THAI CURRIED CLAMS RECIPE - FOOD NEWS
From foodnewsnews.com
WHEN IT COMES TO CLAMS, THE MORE BROTH, THE BETTER
From nytimes.com
THAI COCONUT LEMONGRASS CLAMS - CHERRY ON MY SUNDAE
From cherryonmysundae.com
THAI-STYLE STEAMED CLAMS - RASA MALAYSIA
From rasamalaysia.com
COCONUT BROTH CLAMS WITH LEMONGRASS RECIPE - RECIPES.NET
From recipes.net
RAZOR CLAMS IN COCONUT BROTH RECIPE | LUKE NGUYEN - COOKING …
From cookingchanneltv.com
SAVORY DUMPLINGS: FRAGRANT THAI-STYLE CLAMS IN COCONUT BROTH
From savorydumplings.blogspot.com
THAI COCONUT CLAMS RECIPE - FOOD NEWS
From foodnewsnews.com
FRAGRANT THAI-STYLE CLAMS IN COCONUT BROTH RECIPE | RECIPE
From pinterest.co.uk
CLAMS + RED THAI CURRY BROTH - FOODSOFJANE
From foodsofjane.com
FRAGRANT THAI-STYLE CLAMS IN COCONUT BROTH RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CLAMS IN COCONUT BROTH RECIPE | EAT SMARTER USA
From eatsmarter.com
RED CURRY, COCONUT, AND GINGER INFUSED STEAMED CLAMS
From savorysweetlife.com
COCONUT MILK STEAMED CLAMS WITH GINGER AND LIME - LEMON BABY
From lemonbaby.co
THAI COCONUT CLAMS - MISS CHINESE FOOD
From misschinesefood.com
CLAMS IN A RED CURRY COCONUT BROTH - CHARLOTTE FASHION PLATE
From charlottefashionplate.com
FRAGRANT THAI-STYLE CLAMS IN COCONUT BROTH - DINING AND COOKING
From diningandcooking.com
FRAGRANT THAI-STYLE CLAMS IN COCONUT BROTH - MASTERCOOK
From mastercook.com
COCONUT LEMONGRASS CLAM THAI SOUP BY CHERRYONMYSUNDAE - THE …
From thefeedfeed.com
THAI COCONUT CLAMS RECIPE | GOOD. FOOD. STORIES.
From goodfoodstories.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love