Warming Thai Chicken Fish Soup
8 servings
30 minutes
The warming Thai chicken-fish soup is a fragrant and exotic dish that combines tender chicken meat, squid, and fish. Its base is a rich broth with ginger, leeks, and carrots that adds zest and depth of flavor to the soup. Sour apples and brown sugar add a refined sweet-sour note, while red chili provides a mild spiciness. Rice vermicelli makes the soup hearty, and lime and soy sauce allow everyone to adjust the taste to their preference. This soup is perfect for warming up on cool days and gives a sense of coziness. It is great for both everyday dinners and special occasions when you want to impress guests with Eastern culinary motifs.
1
Boil broth (3 liters) from ginger, coarsely chopped and unpeeled, a whole large green leek stalk (cut the more tender middle part), large carrot sliced into rounds, and chopped celery stalks.
- Fresh ginger: 100 g
- Leek: 200 g
- Carrot: 4 pieces
- Celery: 4 stems
2
After 10 minutes of boiling, add a large piece of fish to the broth to your taste, along with 2 sour apples (halved), add fish sauce to taste (be careful not to oversalt, it's very salty) and immediately — a tablespoon of brown sugar. Let the soup boil for another 10 minutes, no more.
- Fish: 500 g
- Green apples: 2 pieces
- Fish sauce: to taste
- Brown sugar: 1 tablespoon
3
During this time, cut the chicken breast into cubes, prepare the squid, clean and chop the mushrooms (small portobello) coarsely.
- Chicken breast: 1 piece
- Squid: 400 g
- Shiitake mushrooms: 300 g
4
Pour boiling water over the rice vermicelli separately and cover with a lid.
- Rice vermicelli: 200 g
5
After 20 minutes of boiling, add the chicken, squid, and mushrooms, chili, and let it boil for another 5 minutes.
- Chicken breast: 1 piece
- Squid: 400 g
- Shiitake mushrooms: 300 g
- Red chili pepper: to taste
6
Now we eat: add soup with all ingredients to the plate, обязательно add a slice of apple. Everyone individually adds soy sauce.
- Green apples: 2 pieces
- Soy sauce: to taste