this is my go-to hot and sour clam soup recipe this winter. would love to hear yours!
one 1-inch piece of fresh ginger, cut into fine threads
two or three small dried chili peppers, seeds removed
12 large or 18 medium sized clams, soaked two hours ahead of time in cold saltwater with a spoonful of cornstarch, then scrubbed clean
1 block of firm tofu, cubed
pinch of dried wakame seaweed
2 tablespoons of fish sauce (the clear kind, not the paste)
cover all ingredients with cold water. put the lid on, and bring to gentle simmer and keep cooking until clams begin to open. for extra heartiness, add one bundle of bean thread noodles. garnish with one 1 cup of chopped fresh cilantro. haven't tried this with coconut milk yet, but it would probably be really really good.....!