Photograph of the finished Clam and Vegetable Soup

Vietnam · Súp nghêu rau củ

Clam and Vegetable Soup

40 min Hands-on time + 1 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Clams Clams 3.1 lb
  • Photograph of Carrot Carrot 1.6
  • Photograph of Sweet corn Sweet corn 8.5 oz
  • Photograph of Potato Potato 11.3 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Cornstarch Cornstarch 2.1 oz
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Coriander Coriander 0.7 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak the clams for 1 hour, then boil them for 4 minutes and strain the broth to use as soup stock.
  2. 2 Cut the carrots and potatoes into 5 mm cubes and cook them in the clam broth for 12 minutes.
  3. 3 Add the sweet corn kernels and cook for another 3 minutes.
  4. 4 Mix cornstarch with water and pour it into the soup, stirring until thickened. Then, pour in the beaten eggs in a circular motion.
  5. 5 Add the clam meat at the very last minute to prevent it from becoming tough, then sprinkle with cilantro and pepper.

With an appliance

  • Microwave 37 min

    Replace step 1: put clams and a little water in a bowl with a vent, microwave at 900 W for 4 minutes, discard any clams that don't open, then drain the water; keep step 5 the same, only add the clam meat in the last minute.

Start cooking