Oyster Soup With Coconut Milk and Chiles -- Serves 4

1 pint shucked oysters (about 16) including their liquor
1 cup bottled clam juice
1 1/2 cups canned, unsweetened coconut milk
1 jalapeno chile, quartered lengthwise
3 green onions, thinly sliced
zest of 1/2 lime
2 tablespoons lime juice
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
1 teaspoon salt or to taste

Strain oysters over saucepan and reserve the oysters. Add the clam juice to the oyster liquor along with the coconut milk, jalapeno, onions and lime zest. Simmer for 5 minutes.

Add the oysters and lime juice and simmer gently until the oysters' edges curl, about 2 minutes. Stir in the basil, cilantro and salt and serve immediately.

I plan to try this with shrimp.

From "Simply Shellfish," by Leslie Glover Pendelton (William Morrow, 2006)

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