Warm Thai Chicken and Fish Soup
⏳ Time
30 minutes
🥕 Ingredients
15
🍽️ Servings
8
Description
This soup, inspired by Thai flavors, came to mind in an instant when it got really cold. I clearly knew what kind of soup I wanted. We each had two bowls and it was so good...) Eating soup and definitely having an apple as a side — that's a classic touch.
Ingredients
- Leek - 7.1 oz
- Turnips - 4 pieces
- Grated Ginger Root - 3.5 oz
- Celery salt - 4 stalks
- Shimeji mushrooms - 10.6 oz
- Brown Sugar - 1 tablespoon
- Fish - 17.6 oz
- Skin-On Chicken Breasts - 1 piece
- Squid - 14.1 oz
- Fish Oil - to taste
- Lime - 1 piece
- Green Apples - 2 pieces
- Mild Chili Spice - to taste
- Soy Sauce - to taste
- Vermicelli - 7.1 oz
Step by Step guide
Step 1
Boil the broth (3 liters) from ginger, roughly chopped and unpeeled, a large whole green leek stalk (cut the more tender middle part), large carrots sliced into rounds, and chopped celery stalks.
Step 2
10 minutes after boiling, add a large piece of fish of your choice to the broth, along with 2 sour apples (cut in half), add fish sauce to taste (be careful not to over-salt, it is very salty) and immediately — a tablespoon of brown sugar. Let the soup simmer for another 10 minutes, no more.
Step 3
During this time, cut the chicken breast into cubes, prepare the squid, clean and roughly chop the mushrooms (small portobellos).
Step 4
Separately, pour boiling water over the rice vermicelli and cover with a lid.
Step 5
After 20 minutes from the start of cooking, immediately add the chicken, squid, and mushrooms, along with the chili, and let it simmer for another 5 minutes.
Step 6
Now it's time to eat: add the soup with all the ingredients to a bowl, and don't forget a slice of apple. Each person adds soy sauce to their liking.
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