Bangladeshi Thai Soup

12 steps

Updated at: Wed, 16 Aug 2023 21:10:16 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories416.4 kcal (21%)

Total Fat14.9 g (21%)

Carbs40.3 g (16%)

Sugars12.6 g (14%)

Protein29.7 g (59%)

Sodium2629.3 mg (131%)

Fiber2.4 g (9%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Heat 1 tsp of oil in a pan over medium heat.

Step 2

Add ginger paste, garlic paste, chilli paste, vinegar and sliced chicken pieces. Add salt to taste and saute for couple minutes (add water if needed to saute).

Step 3

Add ketchup, sugar, soy sauce, chopped shrimps and continue to cook for 5 minutes.

Step 4

Remove from heat and set aside.

Step 5

In a deep skillet or saucepot, add 6 cups of room-temperature water. Do not turn on heat as we need to mix everything together before cooking it.

Step 6

In a separate bowl, add 3 tbsp of water and stir in corn starch. Add an egg and mix everything well, be sure to have no lumps. Add the egg mixture to the water and mix well.

Step 7

Continue to stir and mix everything, this step is important to adjust the temperature of egg mixture. If not mixed well, the egg will break apart and the soup may be clotted and not smooth.

Step 8

Turn on heat to low-medium temperature and add in lemongrass pieces and galangal ginger slices. Cook for 5 mins at low heat, stirring continuously.

Step 9

Add 1 cup chicken stock and chicken-shrimp mixture into the soup. Cook for 10 minutes at medium heat, stirring continuously.

Step 10

Add green chilli, black pepper and 2 tbsp of lemon juice. Cook until the soup has reached the desired consistency.

Step 11

Remove from heat and serve immediately.

Step 12

Serve hot alongside hot crispy wontons. Enjoy!