Ingredients with Measurements:
- 1 lb fish paste
- 4 cups chicken broth
- 1 cup water
- 1 cup sliced shiitake mushrooms
- 1 cup sliced bok choy
- 1/2 cup sliced scallions
- 1/4 cup chopped cilantro
- 2 tbsp soy sauce
- 2 tbsp chili paste
- 1 tbsp sesame oil
- 1 tbsp grated ginger
- 1 tbsp minced garlic
Special Equipment Needed:
- Large pot
- Ladle
- Soup bowls
Step-by-Step Instructions:
1. In a large pot, bring chicken broth and water to a boil.
2. Add fish paste to the pot and stir until it dissolves.
3. Add shiitake mushrooms, bok choy, scallions, cilantro, soy sauce, chili paste, sesame oil, ginger, and garlic to the pot.
4. Stir well and let it simmer for 10-15 minutes until the vegetables are tender.
5. Taste and adjust seasoning as needed.
6. Ladle soup into bowls and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Simmer on medium heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 180
Fat: 6g
Carbohydrates: 10g
Protein: 22g
Sodium: 1200mg
Substitutions for ingredients:
- Fish paste can be substituted with shrimp paste or crab paste.
- Shiitake mushrooms can be substituted with button mushrooms.
- Bok choy can be substituted with spinach or kale.
- Soy sauce can be substituted with tamari or coconut aminos.
- Chili paste can be substituted with sriracha or red pepper flakes.
- Sesame oil can be substituted with vegetable oil or olive oil.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add cooked rice noodles or vermicelli for a heartier soup.
- Use seafood broth instead of chicken broth for a more seafood flavor.
- Add sliced jalapenos for an extra kick of heat.
- Use different vegetables such as carrots, bell peppers, or bean sprouts.
Tips and Tricks:
- Use a non-stick pot to prevent the fish paste from sticking to the bottom.
- Stir the soup occasionally to prevent the vegetables from sticking to the bottom.
- Adjust the amount of chili paste to your desired level of spiciness.
- Garnish with extra cilantro and scallions for added flavor.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat soup in a pot on the stove over medium heat until heated through.
Presentation Ideas:
Serve soup in a large bowl with a ladle for guests to serve themselves.
Garnishes:
Garnish with extra cilantro and scallions.
Pairings:
Serve with steamed rice or crusty bread.
Suggested Side Dishes:
Serve with a side salad or steamed vegetables.
Troubleshooting Advice:
- If the soup is too thick, add more water or broth.
- If the soup is too thin, add more fish paste or vegetables.
Food Safety Advice:
- Make sure to cook the soup until the vegetables are tender and the fish paste is fully dissolved.
- Store leftover soup in the refrigerator within 2 hours of cooking.
- Reheat leftover soup to an internal temperature of 165°F before consuming.
Food History:
Fish paste soup is a popular dish in Southeast Asian cuisine, particularly in Thailand and Vietnam.
Flavor Profiles:
This soup is savory, spicy, and slightly sweet with a hint of umami from the fish paste.
Serving Suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Thai