Chap Chai (Seafood-Vegetable Soup) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 13 |
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Fish balls are availabe in the frozen-food section of most Asian markets. If you can't find them, just use the substitutions below. Ingredients:
1 1/2 ounces dried wood ear mushrooms |
1/2 pound cleaned skinned squid |
1/2 cup water |
12 small clams in shells, scrubbed |
1 teaspoon vegetable oil |
2 large garlic cloves, minced |
2 cups thinly sliced peeled daikon radish (about 1/2 pound) |
1/2 pound medium shrimp, peeled and deveined |
6 (10 1/2-ounce) cans low-salt chicken broth |
1 (7-ounce) package fish balls or 7 ounces firm white fish cut into 1-inch pieces |
3 cups thinly sliced napa (chinese) cabbage |
1 cup (1 1/2-inch) julienne-cut green onions |
1/4 cup fish sauce |
1/4 teaspoon pepper |
Directions:
1. Combine mushrooms and 2 cups boiling water; cover and let stand 30 minutes or until soft. Drain mushrooms, and cut into 1/4-inch-wide strips; set aside.
2. Cut squid into 1/4-inch-thick rings; set aside.
3. Bring 1/2 cup water to a boil in a large Dutch oven. Add clams; cover and cook 3 minutes or until shells open. Discard any unopened shells. Remove clams with a slotted spoon; set aside. Pour cooking liquid into a bowl; set aside.
4. Heat oil in pan over medium-high heat. Add garlic, and sauté 2 minutes or until golden. Add reserved cooking liquid, daikon radish, shrimp, and broth. Bring to a boil; cook 2 minutes. Add fish balls; cook 1 minute. Add mushrooms, squid, clams, cabbage, and remaining ingredients; cook an additional minute.
5. Note: This soup is great the day it is made but will keep for up to one week in an airtight container in the refrigerator. Reheat slowly over low heat.
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