Lala Clam Soup
A light, fragrant Southeast Asian clam soup with lala clams, aromatics and anchovy stock, garnished with coriander and spring onion.
Ingredients
| 500 g | lala clams | |
| 500 ml | water | |
| 1 clove | garlic, pounded | |
| 1 large | yellow onion, sliced | |
| 1 inch | ginger, sliced | |
| 1 stalk | lemongrass, pounded | |
| 1 | red chili, sliced | |
| 1 | bird's eye chili, cut in half | |
| to taste | seasoned pepper (AJI-SHIO) | |
| 1½ tsp | 7.5 ml | anchovy stock (TUMIX) |
| 1 sprig | coriander leaves and spring onion, shredded (garnish) |
Instructions
- Heat oil and sauté the garlic, yellow onion, ginger and lemongrass until fragrant.
- Add the water and anchovy stock and boil over medium heat.
- Add the bird's eye chili, red chili and lala clams.
- Bring to a boil for a while, then add salt and pepper to taste.
- Sprinkle with the coriander leaves and spring onion.
- Serve while it is hot.