Ingredients with Measurements:
- 1 cup sago pearls
- 4 cups water
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup sliced mushrooms
- 1 cup chopped bok choy
- 1 cup seafood mix (shrimp, squid, and mussels)
- 4 cups chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- Salt and pepper to taste
- 2 green onions, sliced
- 1 lime, cut into wedges
Special equipment needed:
- None
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil. Add the sago pearls and cook for 10 minutes or until translucent. Drain and set aside.
2. In the same pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger. Cook for 2-3 minutes or until fragrant.
3. Add the red and green bell peppers, mushrooms, and bok choy. Cook for 5 minutes or until the vegetables are tender.
4. Add the seafood mix and cook for 2-3 minutes or until the shrimp turns pink.
5. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and let it simmer for 10 minutes.
6. Add the cooked sago pearls, soy sauce, and fish sauce. Season with salt and pepper to taste.
7. Simmer for another 5 minutes or until everything is heated through.
8. Serve hot with sliced green onions and lime wedges on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- None
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 6g
- Carbohydrates: 35g
- Protein: 15g
Substitutions for ingredients:
- Sago pearls can be substituted with tapioca pearls.
- Vegetable oil can be substituted with any neutral oil.
- Seafood mix can be substituted with any seafood of your choice.
- Bok choy can be substituted with any leafy green vegetable.
Variations:
- Add coconut milk for a creamier soup.
- Use chicken or beef instead of seafood.
- Add chili flakes for a spicier soup.
Tips and tricks:
- Rinse the sago pearls with cold water after boiling to prevent them from sticking together.
- Do not overcook the seafood to prevent it from becoming tough.
- Adjust the seasoning to your liking.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with lime wedges on the side.
Garnishes:
- Sliced green onions and lime wedges.
Pairings:
- Serve with steamed rice or crusty bread.
Suggested side dishes:
- None
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
Food safety advice:
- Make sure to cook the seafood thoroughly to prevent foodborne illnesses.
Food history:
- Sago pearls are commonly used in Southeast Asian cuisine, particularly in desserts and soups.
Flavor profiles:
- The soup has a savory and slightly sweet flavor from the seafood and vegetables. The sago pearls add a chewy texture to the soup.
Serving suggestions:
- Serve the soup as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A