Spiced Coconut Broth with Shellfish | James Beard Foundation

Name: Spiced Coconut Broth with Shellfish | James Beard Foundation
Ingredients: 24 littleneck clams or 2 pounds mussels, washed thoroughly (discard any open or damaged ones); 1 cup clam juice or white wine; 2 (14-ounce) cans unsweetened coconut milk; 1 cup water; 1 stalk lemongrass, bruised with the flat end of a knife; 2 strips lime or lemon zest; 2 pods star anise; 1 bay leaf; 2 cups finely diced butternut squash (about 1 small squash); 2 plum tomatoes, cored and diced; 1/4 cup chopped cilantro; Pinch crushed red chile flakes; Salt; 3 tablespoons almond or roasted peanut oil (optional)

www.jamesbeard.org

"This soup is incredibly versatile and able to adapt to almost any creative combination you dream up. Some of the coconut milk can be substituted with fish stock or wine for a more complex broth....

View Original

Share this recipe:

Ingredients

24 littleneck clams or 2 pounds mussels, washed thoroughly (discard any open or damaged ones)
1 cup clam juice or white wine
2 (14-ounce) cans unsweetened coconut milk
1 cup water
1 stalk lemongrass, bruised with the flat end of a knife
2 strips lime or lemon zest
2 pods star anise
1 bay leaf
2 cups finely diced butternut squash (about 1 small squash)
2 plum tomatoes, cored and diced
1/4 cup chopped cilantro
Pinch crushed red chile flakes
Salt
3 tablespoons almond or roasted peanut oil (optional)