Kai Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Clean clams and rinse.
  • Place clams in a pot with the water.
  • Simmer until clams open.
  • Remove from heat.
  • Strain the clam stock and set aside.
  • In a separate pot, heat the butter, and add the diced onion and garlic.
  • Cook until the onion is translucent.
  • Stir in the flour, and cook for 1 minute.
  • Do not brown.
  • Slowly stir in the clam stock.
  • Simmer for 10 minutes, add the coconut milk, and cook for 5 more minutes.
  • Season with salt, pepper and lemon juice to taste.
  • Divide soup among bowls.
  • Just before serving, add clams, and garnish with the chopped green onion.
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RECIPE MADE WITH LOVE BY

@Charlotte J
Contributor
“Black River clams are sold in open air markets throughout Fiji. Kai means clams in Fijian. Any fresh clams make a wonderful substitutes. If you are using Black River clams, make sure to simmer for about 30 minutes, or until they are tender. From Sam Choy's Polynesian Kitchen.”