Clam Laksa

Instructions

1. 1

   Rinse the clams under cold water, then discard any broken shells. Chop the clams into small pieces and set aside.

   Tip: Use gloves when handling clams to avoid getting prawns stuck to your hands.

2. 2

   In a blender or food processor, combine the kaffir lime leaves, galangal, and lemon grass. Blend until the mixture is well combined and the leaves are finely chopped.

   Tip: Make sure to strain the mixture through a fine-mesh sieve to remove any pulp.

3. 3

   In a large pot, heat 2 tablespoons of sesame oil over medium heat. Add the blended mixture and sauté for 1 minute, until fragrant.

   Tip: Use a large pot to allow for easy stir-frying.

4. 4

   Add the chopped clams, chili flakes, fish sauce, and palm sugar to the pot. Cook for 2-3 minutes, until the clams are pink and cooked through.

   Tip: Stir constantly to prevent the clams from sticking to the bottom of the pot.

5. 5

   Pour in the chicken broth and coconut milk. Bring the mixture to a simmer and cook for 10-15 minutes, until the soup has thickened slightly.

   Tip: Season with salt to taste.

6. 6

   While the soup is cooking, cook the rice noodles according to the package instructions. Drain and set aside.

   Tip: Use a large colander to rinse the noodles under cold running water to stop the cooking process.

7. 7

   To serve, divide the cooked noodles among bowls. Ladle the hot soup over the noodles and garnish with scallions, lime wedges, and a dollop of coconut cream (if desired).

   Tip: Garnish with fresh herbs for a pop of color and added flavor.