Lemongrass Infused Coconut Clam Soup with Cheesy Roti Prata

First, prepare the clams: Rinse the clams thoroughly under cold running water. Discard any clams that are open and do not close when tapped.

Next, infuse the broth: In a large pot, heat the cooking oil over medium heat. Add the minced shallots, garlic, and chopped chili and sauté until fragrant and lightly golden, about 2-3 minutes.

Add Aroma: Introduce the bruised lemongrass stalks and galangal slices to the pot. Continue to sauté for another minute, allowing their aromatic oils to release and fill your kitchen with a refreshing scent.

Simmer the soup base: Pour in the chicken broth and coconut milk. Bring the mixture to a gentle simmer, then reduce the heat to low. Allow it to simmer for 15 minutes to allow the lemongrass and galangal to infuse the broth completely.

Add Clams: Add the purged clams to the simmering broth. Cover the pot and cook until the clams open, usually about 5-7 minutes. Discard any clams that do not open.

Season: Stir in the fish sauce and lime juice. Season with salt and pepper to taste. The soup should have a balanced flavor – salty, sour, and savory, with a hint of spice.

Prepare the Cheesy Roti Prata: While the soup is simmering, cook the frozen roti prata according to package instructions. Usually, this involves pan-frying in a lightly oiled pan over medium heat until golden brown and crispy on both sides.

Add Cheese: Once the roti prata is cooked, sprinkle the shredded mozzarella cheese evenly over the top. Cover the pan and cook for another minute or two, or until the cheese is melted and bubbly.

Serve: Ladle the lemongrass infused coconut clam soup into bowls. Garnish with fresh cilantro. Serve immediately with the warm, cheesy roti prata on the side for dipping and enjoying with the flavorful broth.