Loofah (Patola) and Clam Soup: A Light and Nutritious Delight
Looking for a comforting, flavorful soup that’s both healthy and easy to make? Loofah (also known as Patola) and Clam Soup is a perfect choice. This traditional dish combines tender clams with the mild, slightly sweet taste of loofah, creating a broth that is light, nourishing, and full of natural flavors.
Why Loofah and Clams?
Loofah (Patola) is a type of gourd widely used in Asian cuisine. It’s low in calories but rich in fiber, vitamins, and minerals. Its subtle flavor absorbs the essence of the broth, making it a perfect companion to seafood.
Clams are a natural source of protein, iron, and omega-3 fatty acids. They release a natural briny sweetness into the soup, enhancing its depth of flavor without the need for heavy seasonings.
Together, loofah and clams make a light, nutritious, and comforting dish that’s ideal for any season.
Ingredients
1 medium loofah (patola), peeled and sliced into rounds
500g fresh clams, cleaned
4 cups water or seafood stock
3 cloves garlic, minced
1 small onion, chopped
1 teaspoon fish sauce or salt, to taste
Freshly ground black pepper, to taste
Optional: chopped green onions or cilantro for garnish
Instructions
Prepare the clams: Soak clams in saltwater for 20–30 minutes to remove sand. Rinse thoroughly.
Sauté aromatics: In a pot, sauté garlic and onion until fragrant.
Add liquid: Pour in water or seafood stock and bring to a gentle boil.
Cook clams: Add the clams and cook until they start to open, about 5–7 minutes. Discard any unopened clams.
Add loofah: Add the sliced loofah and simmer for another 5 minutes until tender.
Season: Add fish sauce or salt and pepper to taste.
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