How to Cook Light Sour Soup with Clams for Hot Days

Prepare the ingredients

After buying clams, rinse them vigorously under running water, then soak them in diluted salt and chili water for about 3 – 4 hours to allow the clams to expel sand. After that, scrub the shells clean and rinse them several times with water.

Wash the tomatoes and lime leaves, then cut the tomatoes into wedges. Peel the fresh ginger and slice it thinly.

Wash the lemongrass, trim off the top, keeping the base, and crush it to enhance the aroma. Wash the water spinach and cut it into pieces about the length of a finger.

Sauté the tomatoes

Place a pot on the stove, sauté the tomatoes with 1 spoon of cooking oil over low heat. After about 3 minutes, when the tomatoes have released their color, add the lime leaves and stir quickly to prevent the tomatoes from burning.

Cook the soup

Add 1.5 liters of filtered water to the pot with tomatoes and increase the heat. When the water starts to simmer, add the prepared lemongrass and ginger.

Put the tamarind into a bowl, add a little hot soup water, and mash it well. When the tamarind dissolves, strain the tamarind water into the soup and discard the seeds. Season the soup with a little salt and 1/3 teaspoon of seasoning powder.

When the soup is boiling well, add the clam meat, cover the pot, and continue to simmer for about 4 minutes.

Boiling water spinach

Place another pot with about 300ml of cold water on the stove and bring the water to a boil over high heat.

Once the water is boiling, add the water spinach to boil until evenly green, then remove and place in a bowl. After that, add the clam meat and sour broth to use immediately while hot.

Final product

Sour and spicy clam soup has a light sour taste combined with the spiciness and fragrant aroma of lemongrass and chili, bringing a very appealing flavor. In hot and humid weather, having a bowl of sour and spicy clam soup will make the whole family enjoy their meal much more.

Prepare the ingredients

Soak the clams in diluted water with 1 spoon of salt and a few slices of chili to make the clams expel sand. Then, scrub the clam shells clean and boil them in a pot for about 10 minutes until the clams open.

Peel and finely chop the shallots. Peel the ginger and crush it. Wash and chop the Vietnamese coriander, dill, and green onions. Wash the tomatoes and slice them thinly. Peel the sour fruit, wash it clean, and crush it.

Drain the clam water into a bowl to let the sediment settle. Discard the clam shells to take the clam meat and rinse the meat again with water until clean.

Fry the mixture

Place a pot on the stove, heat 1 tablespoon of cooking oil over medium heat, then add chopped shallots and stir quickly for about 1 minute.

When the shallots are golden and fragrant, add the tomatoes and stir-fry until soft for about 3 minutes, then season with 1 teaspoon of seasoning powder.

Next, add the clams and 1 tablespoon of fish sauce, stir for another 3 minutes, then add the crushed sour fruits and stir well. Cover the pot for about 5 minutes to let the ingredients blend together.

Cook the soup

Strain the clear broth from the clams into a pot, leaving the sediment behind. Bring to a boil for about 2 – 3 minutes, then add the chopped herbs.

Taste and adjust the seasoning to your liking, then turn off the heat, and serve the clam soup with sour fruits in a bowl to enjoy while it’s still hot!

Finished product

The clam soup with sour fruits is delicious, rich, and has a light sour taste that is sure to make your rice disappear quickly. This soup will make your hot summer meals more pleasant and tasty!

Prepare the ingredients

Rinse the clams and soak them in a bowl of water mixed with 1 tablespoon of salt and add one red chili to help the clams release sand and dirt more quickly.

Soak the clams for about 2 hours, changing the soaking water once every hour to ensure the clams are clean!

Peel the dọc mùng, rinse well, and slice thinly. Rinse the okra, and cut it into bite-sized pieces. Rinse the tomato and cut it into wedges.

Remove the core from the pineapple and slice it into fan shapes. Smash and peel 3 cloves of garlic, then chop them finely.

Boil the clams

After soaking, remember to rinse the clams a few more times with clean water to ensure the product is sand-free!

Next, place a pot of water on the stove and boil the clams for about 5 minutes on high heat until they open. Once the clams are cooked, use a slotted spoon to remove them to a colander and separate the meat from the shells.

Be sure to keep the clam cooking water to continue making the soup.

Cook the soup

Place a large pot on the stove, heat 2 tablespoons of cooking oil on medium heat, then add minced garlic and fry until fragrant and golden for about 2 minutes.

Next, add the tomatoes and stir until they turn a nice color, then add the clam meat and stir briefly, seasoning with 2 tablespoons of fish sauce, 1/2 tablespoon of sugar, and 1 teaspoon of seasoning powder for flavor.

Soak and mash sour tamarind with 1/2 cup of warm water to extract the sour juice. When the tomatoes are soft, pour in the clam cooking water, tamarind juice, and sliced pineapple.

When the water starts to boil, continue adding the water spinach and okra, then adjust the seasoning to taste and cook for another 5 minutes before turning off the heat.

Final Product

Scoop the sour clam soup cooked with shredded fish out into a bowl, then add a little fresh herbs like cilantro, Vietnamese coriander,… for fragrance.

The sour clam soup has an eye-catching color and a delicate aroma that is very appealing. Tasting it, you will feel the delicious, mildly sour flavor, which goes very well with rice and is very good for health.

Prepare the Ingredients

Clams should be scrubbed vigorously and soaked in salty chili water for about 3 hours to allow them to expel all the sand and mud, then scrub the shells clean and rinse several more times.

Tofu is cut into bite-sized cubes. Tomatoes, bamboo shoots, and fresh lemongrass are thoroughly washed. Cut the tomatoes into wedges, peel the bamboo shoots and slice them thinly, then crush and shred the fresh lemongrass.

Shallots are washed, roots removed, and minced. Fresh herbs should be torn into small pieces and soaked in diluted salt water for about 10 minutes. Pineapple, which has already been peeled, is simply sliced thinly into a fan shape.

Boil the Clams

Place a pot with 200ml of cold water on the stove, add 400g of clams and all the shredded lemongrass to boil for about 10 minutes; when the clams open their shells, turn off the heat.

Next, scoop the clams onto a plate to cool, then separate the clam meat into a bowl.

Cook the soup

Place another pot on the stove and heat 1 spoon of cooking oil over medium heat. When tiny bubbles appear, add the minced shallots and stir well until fragrant and golden for about 2 minutes, then add tomatoes and pineapple and stir for another 3 minutes.

Next, add about 200ml of clam broth and 100ml of water to the pot and bring to a boil for about 5 minutes.

Mash the sour tamarind with a little hot soup water, then take the tamarind juice and add it to the boiling soup along with 1 tablespoon of sugar and 1 tablespoon of seasoning, then stir well.

Finally, add tofu, clam meat, water morning glory, cilantro, and Vietnamese coriander, stir gently, and cook for another 2 minutes to finish.

Final product

The sour clam soup with tofu, featuring eye-catching colors and an incredibly enticing aroma, is ready! The broth is clear and mildly sweet, with a fragrant clam flavor and a refreshing sourness from the vegetables. This soup paired with hot rice is simply unbeatable!