Clams steamed in coconut lemongrass broth

Combine coconut milk with chicken stock, lemongrass, galangal, lime leaves, chopped Thai chilies, shallots and palm sugar (added now so it dissolves).

Bring to a boil, covered.

Check the clams are alive: they should move or close when handled; discard any that do not.

Add the clams; within three minutes most should be open.

Finish with cilantro and two tablespoons of lime juice, and spoon the broth over the clams.