Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, vietnamese clam soup with spinach. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Vietnamese Clam Soup with Spinach is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Vietnamese Clam Soup with Spinach is something which I’ve loved my entire life.
Drop roughly chopped malabar spinach into the pan. Use chopsticks and stir well to fully submerge the spinach. When the liquid boils again, add previously stir-fried clam innards and check if the taste is sweet and fresh. Vietnamese Soup recipes usually are made by mixture of vegetable, meat or seafood.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook vietnamese clam soup with spinach using 3 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Vietnamese Clam Soup with Spinach:
- Take 500 g clams
- Get 1 bunch malabar spinach (basella or ceylon spinach)
- Take Spices: shallots, seasoning powder, fish sauce
Turn off the heat, stir in the lemon juice and chives, then top with the baby spinach. Adjust seasonings to your taste with more sea salt and add the baby spinach on top. Cover with a tight lid and allow the spinach to wilt for a few minutes from the steam of the soup. Ladle the clam soup into bowls and drizzle with a nice extra virgin olive oil over the top.
Instructions to make Vietnamese Clam Soup with Spinach:
- Rinse clams and put into a saucepan, pour a big bowl of clean water into the pan and bring to a boil in 2 minutes. Use chopsticks to stir evenly to make the innards come out of the shells. Let boil in 1 more minute then remove from the heat.
- Shallots: crushed and finely chopped. Add 1 teaspoon of cooking oil into a wok and fry shallots until fragrant then add innards of clams to quickly stir-fry in 1 minute (note: do not stir-fry for too long to avoid making the innards chewy and muddy liquid). Remove from heat.
- Strain off the clear liquid into a big bowl. Separate the innards of clams from the liquid and season with 1 teaspoon of seasoning powder.
- Pour the clam boiling liquid into a pan, add some seasoning powder, 1 small teaspoon of fish sauce and bring to a boil. Drop roughly chopped malabar spinach into the pan. Use chopsticks and stir well to fully submerge the spinach. When the liquid boils again, add previously stir-fried clam innards and check if the taste is sweet and fresh. Add some slices of chili to enhance the flavour if you love pungency. Good luck with this recipe!
Cover with a tight lid and allow the spinach to wilt for a few minutes from the steam of the soup. Ladle the clam soup into bowls and drizzle with a nice extra virgin olive oil over the top. Garnish with the edible flower petals and some chives. Put the soaked shrimp in a colander to get rid of the water and chop them. Put the chopped shrimp in the soup pot and add the sugar and salt.
So that’s going to wrap it up with this special food vietnamese clam soup with spinach recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
