Name: The Greenest Coconut Curry with Clams and Rice Noodles
Yield: 4 servings
Ingredients: 2 serrano chiles, 1 coarsely chopped, 1 thinly sliced; 1 3-inch piece ginger, peeled, thinly sliced; 2 lemongrass stalks, bottom third only, tough outer layers removed, thinly sliced; 2 garlic cloves, smashed; 1 tablespoon fish sauce; 1 tablespoon light brown sugar; 1 5.4-ounce can coconut cream; 3 cups cilantro leaves with tender stems; 3 cups basil leaves, plus more for serving; 2 tablespoons virgin coconut oil or vegetable oil; 36 littleneck clams (about 4 pounds), scrubbed; 8 ounces rice stick noodles; ½ lime; Kosher salt

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Alex Lau

Coconut cream is what gives this soup its velvety richness. Otherwise it’d just be green juice and noodles! Add the fresh herb purée to any clear broth to give it a shock of green.

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