• PREP: 10M
  • COOK: 20M


  • 200 g clams (with shells)
  • 2 shallots, finely chopped
  • 1/2 bud ginger torch, thinly sliced (optional)
  • 2 cups water
  • 1/4 coconut milk
  • 2-3 tbsp WORLDFOODS Singaporean Nyonya Laksa Paste
  • 1 red chilli, deseed and chopped
  • 1 lime juice and zest
  • Olive oil to sauté
  • Salt, pepper to taste
  • Toasted croutons


  1. First, in a medium pan, heat up the olive oil, saute the shallot.
  2. Stir in 2 tablespoons of WORLDFOODS Singaporean Nyonya Laksa Paste. Deglaze the pan with the white wine.
  3. Let it cook until the alcohol evaporates then add water. Add chopped bunga kantan.
  4. When the stock starts to bubble, add the coconut milk. Let it simmer for few minutes.
  5. Strain the soup.
  6. Put back the soup to the pot and bring to simmer. Add clams.
  7. Adjust seasonings and add the chopped chillies.
  8. Finally zest in the lime and squeeze in the lime juice.
  9. Serve with some croutons.