Lala Clam Soup
Heat oil and sauté garlic, yellow onion, ginger and lemongrass until fragrant.
Add water and TUMIX® Anchovy Stock and boil over medium heat.
Add in the bird’s eye red chilli, red chilli and lala clams.
Bring to boil for a while then add salt and AJI-SHIO® Flavoured Pepper to taste.
Sprinkle the coriander leaves and spring onion.
Serve while it is hot.