Asian Fusion Soup
4 servings
100 minutes
The 'Asian Fusion' soup is a vibrant embodiment of Thai cuisine, blending traditional flavors with modern accents. The delicate chicken broth is enriched with the aroma of shiitake and fresh ginger, creating a rich base. Sweet carrots, bell peppers, and spicy chili add depth to the dish, while garlic sauce-soaked shrimp bring elegance. Miso paste and rice vinegar complement the composition with a light tang and umami. The soup is served with pho rice noodles that absorb the rich flavor of the broth and fresh green onions for brightness. It's the perfect dish for those seeking balance between tenderness and rich Eastern flavor.
1
Soak dried shiitake mushrooms in room temperature water for 45 minutes.
- Dried shiitake mushrooms: 20 g
2
Pour 2 liters of water over the chicken breast, add a peeled onion, a celery stalk, a peeled carrot, bring to a boil, skim off the foam, and cook for 35-40 minutes.
- Chicken breast: 1 piece
- Onion: 1 head
- Celery: 1 stem
- Carrot: 2 pieces
3
Then remove the chicken breast, take out the vegetables from the broth, strain the broth, cut the chicken breast into pieces, removing the skin and bones.
- Chicken breast: 1 piece
4
Heat 2 tablespoons of olive oil in a pan, remove shiitake from water, squeeze, and fry for 7-8 minutes, stirring. Place the fried mushrooms in a bowl.
- Dried shiitake mushrooms: 20 g
- Olive oil: 4 tablespoons
5
Sauté sliced leeks, julienned carrots, bell peppers, ginger, and garlic for 5-6 minutes, add soy sauce, and simmer for about 15 minutes until the vegetables are soft.
- Leek: 1 stem
- Carrot: 2 pieces
- Red sweet pepper: 1 piece
- Fresh ginger: 1 teaspoon
- Garlic: 2 cloves
- Chili powder: pinch
- Soy sauce: 4 tablespoons
6
Add mushrooms to the vegetables, mix, and set aside.
7
Boil the pho noodles separately as indicated on the package.
8
Pour boiling water over the shrimp, let it sit for 5 minutes, then clean off the heads, shells, and intestinal vein.
9
Heat olive oil in a pan, sauté minced garlic for 2 minutes, add peeled shrimp, and fry, stirring, for 2 minutes. Then pour in a spoon of soy sauce and fry, stirring, for another 3-4 minutes.
- Garlic: 2 cloves
- King prawns: 400 g
- Soy sauce: 4 tablespoons
10
Leave the cooked shrimp in the pan covered to soak in the garlic and sauce.
11
Bring the strained broth to a boil, add miso paste, rice vinegar, vegetables with mushrooms, and chopped chicken breast, and simmer for 5 minutes.
- Miso paste: 1 teaspoon
- Rice vinegar: 1 tablespoon
- Chicken breast: 1 piece
12
Add soy sauce and sugar to taste.
- Soy sauce: 4 tablespoons
- Brown sugar: 1 teaspoon
13
Place rice noodle pho in deep bowls, add 3-4 shrimp with garlic sauce, pour broth with vegetables, mushrooms, and chicken, sprinkle with green onions, and serve.
- Rice noodles: 300 g
- King prawns: 400 g
- Spring onion: 1 bunch
