Desi style thai soup
Bangladeshi-style Thai Soup is a fusion dish combining the vibrant flavors of Thai cuisine with a Bangladeshi twist. Very popular in Bangladeshi Chinese restaurants. This light yet flavorful soup features tender chicken or prawns, fresh vegetables, and aromatic herbs like lemongrass and kaffir lime leaves, blended with local spices for a unique touch. The soup balances spicy, tangy, and creamy elements, often using coconut milk, and is perfect as a starter or a light meal with a bold, refreshing kick.We are going to learn to make this delicious yet easy-to-make dish at home. It's a winter must.
Equipment
- 1 pot to make the soup
Ingredients
- 150g chicken thighs/breasts cut in cubes
- 100g cooked sliced mushroom/ canned mushroom
- 200g prawns, cleaned and peeled.
- 3 egg yolk
- 3 kaffir lime leaves
- 2 sticks of lemon grass. smashed.
- 4-5 sliced ginger/ 1 tsp ginger paste
- 1 tsp chili powder
- 2 tsp soysauce
- 2 tsp ketchup
- 2 tsp fish sauce
- 1 tsp vinegar
- 1 tsp sugar
- 1 tsp salt/ to taste.
- 4 tsp lemon juice
- 2 tbsp cornflour
To garnish at the end
- 2 green/thai chili pepper chopped
- 1/3 cup chopped coriander
- 1/3 cup chopped spring onion
- 1/2 tsp chili flakes optional
Instructions
- You can precook the mushrooms if you're using fresh mushrooms.it's just so those mushrooms don't release extra water in the soup.
- In the soup pot/pan add all the ingredients as well as cooked mushrooms except for the garnishes.
- Mix very well.
- Add 3 glasses of water and put it on the stove.
- bring it to a simmer on high heat until the soup thickens and chicken and prawn are cooked.
- Immediately garnish and serve hot. don't wanna overcook it as it tends to make the prawns rubbery and tough.
- enjoy by itself or with some wontons and a bowl of steamed rice.