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Canh nghêu, clam soup with tomato and rau răm

Canh nghêu, clam soup with tomato and rau răm

Main dishes

A light Vietnamese soup: fresh clams in broth, followed by the broth cooked with tomatoes, silken tofu, and shallots, garnished with cilantro.

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Recipe from PentelandMartin, Iosraia, AmieKim, adapted by Recette de cuisine · · updated on

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Negresses are a type of mollusk that can be used in many recipes, such as fritters, sausages, or soups. This recipe offers a version of canh with rau răm, a typical and refreshing Vietnamese dish.

Ingredients and directions

  • Prep time15 min
  • Cook time20 min
  • Resting30 min
  • Total1 hr 5 min
  • DifficultyEasy
  • Cooking methodsaucepan
  • Low lactose
  • Gluten-free
  • Vegetarian

Ingredients

2 people
  • $1.60
  • $0.05
  • $0.03

Directions

  1. Soak the mussels in water to allow them to release any sand they may be holding, then rinse them thoroughly.
  2. Cut the tofu into pieces (into slices for the tofu with eggs), chop the cilantro, and cut the tomatoes into quarters. ≈ 8 min
  3. Cook the mussels in water, possibly with lemongrass, until they open. Remove them, shuck them, and reserve the broth.
  4. Heat the shallot in the oil, then add the tomato and cook until softened.
  5. Pour the in the clam broth, bring to a boil, and add the tofu and seasonings.
  6. Return the mussel meat to the pan, season with pepper, sprinkle with fresh parsley, and serve hot. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 500 g of mussels
  • 1 block of silken tofu (or firm tofu)
  • 1/2 cup of cilantro
  • One large tomato
  • 1 tablespoon of finely chopped shallots
  • 2.5 teaspoons of soup seasoning (soup powder)
  • 1/4 teaspoon of ground pepper
  • 1 tablespoon of oil
  • 1 stalk of lemongrass (optional)

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