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Lemongrass, Clam & Mussel Chowder

This impressive soup is surprisingly easy to create and, ready in under 30 minutes, is great for a winter weeknight meal.

Lemongrass, Clam & Mussel Chowder

Serves 4

1 tbsp vegetable oil

1 leek, sliced

3 spring onions, sliced   

4 cloves garlic, crushed

1 lemongrass stalk, thinly sliced

2cm piece ginger, peeled and   finely grated

2 small red chillies, sliced   

4 cups fish stock

400ml coconut milk 

500g sweet potato, peeled and roughly chopped

6 kaffir lime leaves 

500g littleneck clams

500g mussels, cleaned 

coriander leaves, to serve

chilli oil, to serve 

 

Heat the oil in a large saucepan over medium heat, add leek, spring onions, garlic, lemongrass, ginger and half the chilli, cook for 2-3 minutes or until softened. Add fish stock, coconut milk, sweet potato and lime leaves and bring to the boil, reduce heat to low and simmer for 15 minutes or until the sweet potato is just tender.

Add the clams and mussels, cover and cook for a further 2-3 minutes or until the shells open.

Serve topped with coriander leaves, chilli oil and remaining chilli.

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