Clams steamed in coconut lemongrass broth

In a pot combine coconut milk and chicken stock.

Add one stalk of lemongrass, crushed and cut into chunks, a few pieces of galangal, and lime leaves torn into big chunks with the stems left out.

Add chopped Thai chilies (optional), shallots and chopped palm sugar so it has time to dissolve.

Bring to a boil, covered.

Wash and scrub the clams, purging any unpurged ones in salt water; discard any open clam that does not close when touched.

Add the clams to the boiling broth, cover, and steam on high heat until most are open, within about three minutes (said as 'within three to five, within three minutes').

Meanwhile rough chop cilantro, stems included, in big pieces so it does not wilt too quickly.

Turn off the heat. Taste; the clam juices salt the broth, so fish sauce is only needed if it lacks saltiness.

Add two tablespoons of lime juice and the cilantro, and toss to distribute.

Serve the clams doused with broth, with bread or rice to soak it up.