Ong’s Lala Soup

Contributed by: Diana Pang

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I am not a cook but luckily, my husband, Leon, takes great care of my health. After giving birth, I tend to get chills easily and am personally not fond of herbal soups, so he came up with this recipe to entice me to drink to “warm” and nourish my body.

As a working mom and party activist, I am super thankful to have a supportive husband though he is naggy at times, but he is always there to support me.

Portion: 4 - 6 pax
Prep Time: 60 mins
Cook Time: 30 mins
Total Time: 90 mins

Ingredients

• 1 kg clams (lala)

• 6 slices of ginger

• 2 cloves of garlic, sliced

• 1 to 2 chilli padi, sliced

• 2 stalks of lemongrass, sliced

• ½ bottle of ShaoXing wine (Chinese cooking wine)

• 1L chicken stock

• 1 handful of coriander, for garnishing


Method

Cleaning the clams:

1. Clean all live clam shells with a brush.

2. Add 1 tsp of sea salt to a big bowl of water. Soak clams in water for 20 mins or longer to purge out the sand.

3. Remove the clams from water and rinse again.


Cook:

1. Fry ginger, garlic, chili padi and lemongrass till fragrant.

2. Add in the clams.

3. Add in the chicken stock.

4. Cook all together till clams open up.

5. Turn off the stove, add the shaoxing wine.

6. Add in a handful of coriander if you like.

7. Serve hot.


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