Fragrant Thai-Style Clams in Coconut Broth | Recipe Cart

Name: Fragrant Thai-Style Clams in Coconut Broth | Recipe Cart
Total time: 30 min
Ingredients: 1 tablespoon coconut oil; 1 red onion, peeled, halved and sliced into 1/4-inch half-moons; 2 cups chicken broth; 1 stalk lemongrass, pale bottom part only, smashed and cut in thick diagonal slices; 3 slices galangal, 1/4 inch thick (see note); 3 slices ginger, 1/4 inch thick; 3 or 4 small hot Thai chiles, thinly sliced; 4 makrut lime leaves, torn; 1 tablespoon palm sugar or brown sugar; 1 tablespoon fish sauce; 1 cup coconut milk; Salt, to taste; 2 pounds small clams; 1 cup roughly chopped cilantro, leaves and tender stems; 1/2 cup thinly sliced scallions, white and tender green parts; Lime wedges, for serving

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Experience the flavorful aromas of Thai-style clams in coconut broth with this quick and easy recipe from cooking.nytimes.com. Perfect for a seafood lover!

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Ingredients

1 tablespoon coconut oil
1 red onion, peeled, halved and sliced into 1/4-inch half-moons
2 cups chicken broth
1 stalk lemongrass, pale bottom part only, smashed and cut in thick diagonal slices
3 slices galangal, 1/4 inch thick (see note)
3 slices ginger, 1/4 inch thick
3 or 4 small hot Thai chiles, thinly sliced
4 makrut lime leaves, torn
1 tablespoon palm sugar or brown sugar
1 tablespoon fish sauce
1 cup coconut milk
Salt, to taste
2 pounds small clams
1 cup roughly chopped cilantro, leaves and tender stems
1/2 cup thinly sliced scallions, white and tender green parts
Lime wedges, for serving