Ingredients with Measurements:
- 1 pound of boneless chicken breast, thinly sliced
- 1 pound of shrimp, peeled and deveined
- 1 package of glass noodles (8 oz)
- 1 cup of sliced carrots
- 1 cup of sliced cabbage
- 1 cup of sliced mushrooms
- 1 cup of sliced onions
- 1 cup of sliced bell peppers
- 1 cup of bean sprouts
- 1 cup of sliced celery
- 1 cup of sliced scallions
- 1 cup of chopped cilantro
- 1 tablespoon of vegetable oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of fish sauce
- 1 tablespoon of sugar
- 8 cups of chicken broth
Special equipment needed:
- Large pot or wok
- Ladle
- Serving bowls
Step-by-step instructions:
1. Soak the glass noodles in warm water for 10 minutes until they are soft. Drain and set aside.
2. Heat the vegetable oil in a large pot or wok over medium-high heat.
3. Add the minced garlic and ginger to the pot and stir-fry for 1 minute until fragrant.
4. Add the chicken and shrimp to the pot and stir-fry for 2-3 minutes until cooked through.
5. Add the sliced carrots, cabbage, mushrooms, onions, bell peppers, bean sprouts, and celery to the pot and stir-fry for 2-3 minutes until the vegetables are slightly softened.
6. Add the chicken broth, soy sauce, oyster sauce, fish sauce, and sugar to the pot and bring to a boil.
7. Reduce the heat to low and let the soup simmer for 10-15 minutes until the vegetables are tender.
8. Add the soaked glass noodles to the pot and stir to combine.
9. Ladle the soup into serving bowls and garnish with sliced scallions and chopped cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for stir-frying and low heat for simmering
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 250
Fat: 5g
Carbohydrates: 30g
Protein: 20g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken can be substituted with beef or pork.
- Shrimp can be substituted with scallops or squid.
- Any combination of vegetables can be used based on personal preference.
Variations:
- Add a beaten egg to the soup for an egg drop effect.
- Use coconut milk instead of chicken broth for a creamier soup.
- Add Thai basil or lemongrass for extra flavor.
Tips and tricks:
- Use a sharp knife to thinly slice the chicken and vegetables for even cooking.
- Soak the glass noodles in warm water to prevent them from becoming mushy.
- Adjust the seasoning to taste by adding more or less soy sauce, oyster sauce, fish sauce, or sugar.
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 low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with chopsticks and a spoon.
Garnishes:
Garnish the soup with sliced scallions and chopped cilantro.
Pairings:
Serve the soup with steamed rice or crusty bread.
Suggested side dishes:
Serve the soup with a side of stir-fried vegetables or a green salad.
Troubleshooting advice:
- If the soup is too salty, add more chicken broth or water to dilute the seasoning.
- If the soup is too bland, add more soy sauce, oyster sauce, fish sauce, or sugar to taste.
Food safety advice:
- Always wash your hands and cooking utensils before handling food.
- Cook the chicken and shrimp to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Suki soup is a popular Thai street food that originated in China. It is a hot pot-style soup that is cooked at the table and enjoyed with family and friends.
Flavor profiles:
Thai suki soup is a savory and slightly sweet soup with a hint of umami from the soy sauce, oyster sauce, and fish sauce.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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Region: Thai