Name: The Greenest Coconut Curry with Clams and Rice Noodles
Yield: 4 servings
Ingredients: 2 serrano chiles, 1 coarsely chopped, 1 thinly sliced; 1 (3-inch) piece ginger, peeled, thinly sliced; 2 lemongrass stalks, bottom third only, tough outer layers removed, thinly sliced; 2 garlic cloves, smashed; 1 tablespoon fish sauce; 1 tablespoon light brown sugar; 1 (5.4-ounce) can coconut cream; 3 cups cilantro leaves with tender stems; 3 cups basil leaves, plus more for serving; 2 tablespoons virgin coconut oil or vegetable oil; 36 littleneck clams (about 4 pounds), scrubbed; 8 ounces rice stick noodles; 1/2 lime; Kosher salt

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Photo by Alex Lau

Coconut cream is what gives this soup its velvety richness. Otherwise it’d just be green juice and noodles!

Recipe notes

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