4 - 6 servings
How to cook Clam and Moringa Soup with Coconut Milk
- 2 pounds fresh clams (halaan), washed, soaked overnight in water, washed thoroughly several times and drained
- 3 tablespoons cooking oil
- 2 shallots, thinly sliced
- 1 thumb-sized ginger, thinly sliced
- 4 cloves garlic, finely minced
- 1 carrot, cut into thin rings
- 3 cups moringa (malunggay) leaves
- 2 cups coconut milk
- Filipino fish sauce (patis) to taste
- Freshly ground black pepper to taste
- Heat the cooking oil in a large pot. Saute the onion, garlic and ginger until fragrant, about 2 minutes.
- Add the malunggay leaves and cook, stirring, until wilted.
- When the malunggay leaves have wilted, add the carrot slices.
- Pour in 3 cups of water. Bring to the boil.
- Pour in the coconut milk. Season with patis.
- When the mixture starts to boil, add the clams.
- Wait until the liquid boils, count 2 minutes then turn off the heat.
- Add freshly ground pepper and serve the Clam and Moringa Soup with Coconut Milk hot with buttered bread, oyster crackers or saltines.
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
The Clam and Moringa Soup with Coconut Milk recipe easy to cook and so good!
Fresh clams and corn went into this soup. The clams were soaked overnight with several changes of water to get rid of the sand. The ears of corn were manually shredded and slow cooked in butter.
The more common way of preparing this simple soup is to add sili leaves to the clams after the heat has been turned off. The pot is covered for a few minutes to allow the sili leaves to wilt before serving. But I have prepared this soup using malunggay leaves.
Malunggay (Moringa oleifera Lamk,) is a tree; both the leaves and the fruits are edible and highly nutritious and has been referred to as nature’s medicine cabinet and a miracle vegetable. No bitterness, no hard fibers, no aftertaste.
This recipe for Clam and Moringa Soup with Coconut Milk serves/makes: 4 - 6 servings
The Halaan at Malunggay (Clam and Moringa) Soup recipe and the pictures are adopted from The Philippine Cookbook.
Main Ingredient: Clams
Preparation Method: Soup/Stew