Ingredients

• 2 serrano chiles, 1 coarsely chopped, 1 thinly sliced
• 1 (3-inch) piece ginger, peeled, thinly sliced
• 2 lemongrass stalks, bottom third only, tough outer layers removed, thinly sliced
• 2 garlic cloves, smashed
• 1 tablespoon fish sauce
• 1 tablespoon light brown sugar
• 1 (5.4-ounce) can coconut cream
• 3 cups cilantro leaves with tender stems
• 3 cups basil leaves, plus more for serving
• 2 tablespoons virgin coconut oil or vegetable oil
• 36 littleneck clams (about 4 pounds), scrubbed
• 8 ounces rice stick noodles
• 1/2 lime
• Kosher salt

Instructions

1. Purée chopped chile, ginger, lemongrass, garlic, fish sauce, brown sugar, and 3 cups water in a blender until smooth. Transfer curry to a small bowl. Reserve blender (no need to clean).
2. Purée coconut cream, cilantro, 3 cups basil, and 1/4 cup ice water in blender until very smooth; set herb purée aside.
3. Heat oil in a large saucepan or small pot over medium-high. Add clams, cover, and cook until clams open, 5–7 minutes. Uncover and transfer opened clams to a medium bowl, reserving cooking liquid in saucepan. If any clams are still closed, cover and cook a few minutes longer, then add to bowl with others; discard any clams that refuse to open.
4. Add curry base to saucepan and bring to a boil. Reduce heat and simmer 10 minutes to let flavors meld.
5. Meanwhile, cook noodles according to package directions. Drain and rinse under cold water. Divide among bowls.
6. Using a slotted spoon, transfer clams to noodle bowls. Pour any accumulated clam-cooking liquid into curry mixture and stir in herb purée; bring to a boil. Immediately remove from heat and squeeze in juice from lime. Taste and season with salt if needed. Ladle curry over clams and noodles. Top with sliced chile and basil leaves.