Spicy Clam Noodle Soup


Today, I am going to show you how to make a hearty soup. Inspired by one of Gordon Ramsay’s – the Spicy Clam Noodle Soup. This dish is packed with all the essence of the Asian flavours — the sweetness, the sourness, the spiciness, the crunchiness, you name it. I enjoy having this during a cold rainy day.

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How to make Spicy Clam Noodle Soup


for 2 servings

Main ingredients

  • 100 g rice noodles
  • 200 g clams
  • 100 g bean sprouts


  • 5 cups chicken stock
  • 2 shallots, sliced
  • 1 chilli, sliced
  • 2 stalks lemongrass
  • 3 kaffir lime leaves
  • 2 tbsp coriander, chopped
  • 4-5 slices ginger
  • Juice of ½ a lime


  • 2 tbsp fish sauce
  • 2 tsp sugar


  • Fresh coriander



  1. Slice shallots.
  2. Slice chilli. Tip: Remove seeds if can’t take the heat (remember to wash your hand!).
  3. Remove the bottom part of lemongrass. Bruise the head with the back of a knife.
  4. Chop into 2 pieces each.
  5. Remove joins from the lime leaves.
  6. Chop coriander.
  7. Peel ginger with spoon. Slice roughly.


  1. Boil chicken stock.
  2. Add shallot, chilli, lemongrass, lime leaves, coriander and ginger.
  3. Bring to a boil and simmer on medium heat for 20 minutes.

Cook noodles and bean sprouts

  1. Soak rice noodles in boiling water for 10 minutes. Drain thoroughly and set aside.
  2. Soak bean sprout in boiling water for 1 minute. Drain thoroughly and set aside.

Cook clams

  1. Add clams into the broth.
  2. Add fish sauce and sugar.
  3. Cook clams for 3 to 5 minutes or until they are all opened.


  1. Remove and discard ginger, lime leaves and lemongrass from the broth.
  2. Add lime juice into the broth.
  3. Place noodles in a bowl. Top with bean sprouts and clams.
  4. Ladle soup around the noodles.
  5. Garnish with fresh coriander. Enjoy!