Clams and Mussels in Coconut Milk, Lemongrass & Dried Shrimp Broth

Inspired by Marvin from Burnt Lumpia's recent ode to dried shrimp and my love for Thai food, I present you with "shells" steamed in a broth of dried shrimp, coconut milk and lemongrass. Like Marvin, I also had my own little stash of dried shrimp forgotten and abandoned. I keep them on hand for the few occassions when I'm making a Cantonese-styled soup. It's been a while though.

Since shrimp paste is such a common element of Thai cooking, a pungent dried shrimp broth would echo the flavors yet offer a subtleness. This way, the flavors of the fresh lemongrass and the creamy coconut milk wouldn't be overpowered.

Two different types of shellfish steamed in the same savory broth.

Fresh cilantro finishes it all off along with steaming bowls of Jasmine rice to soak up the goodness. Thanks for the reminder Marvin!


  • Marvin

    13 Oct 2008 05:10 pm

    [this is good] Thanks so much for the shoutout, Julie! Aren’t dried shrimp the best? I’m sure your shellfish are delicious in that broth.

  • Kimmie

    14 Oct 2008 10:10 pm

    This looks so yummy.  I love shellfish and will need to try this at home.

  • Peter

    15 Oct 2008 03:10 am

    I’ m a sucker for shellfish/mollucs and both the clam and mussel bowls are making me hungry (morning here).

  • MoOgooGuypAN

    15 Oct 2008 12:10 pm

    Oh that looks delish and my fave ingredient..lemon grass!  Yummy.

  • Food Rockz Man

    16 Oct 2008 08:10 pm

    These photos are stunning.  I especially love the bowl-in-hand one.  Cheers to you!


Leave a Comment

Posting your comment…

* Required fields