Bangladeshi Thai Soup
Bangladeshi Thai Soup
Ingredients
Chicken & Shrimp:
- 1 lb. chicken breasts
- 1 lb. shrimp
- 1 tbsp ginger paste
- 3/4 tsp salt
- 3/4 tsp white pepper
- 1 tbsp lemon juice
Soup:
- 1 cup mushroom sliced
- 6 egg yolks beaten
- 1 cup ketchup
- 1 cup sweet chili sauce
- 1 tsp salt
- 1/2 tsp white pepper
- 1 tsp Kashmiri red chili powder
- 1 tbsp lemon juice
- 2 tbsp soy sauce
- 4 slices galangal Thai ginger
- 4 stalks lemongrass
- 2 chicken bouillon cubes
- 6 tbsp cornstarch
- 10 cups water, divided
- 7-8 green chilies slit in half
- sliced scallions for garnish
Instructions
Chicken & Shrimp:
- Cut the chicken into short, thin strips. Discard shrimp tails and chop up into small pieces. Marinate chicken and shrimp together with all the ingredients under "Chicken & Shrimp".
Soup:
- In a big soup pot with the heat off, add the chicken and shrimp, plus all the ingredients under "Soup" except for the cornstarch, water, green chilies, and scallions.
- For the lemongrass, discard the tough outer layer and use a knife to lightly bruise up the inner flesh to release flavor. Then cut into 2 inch pieces, peel and separate the layers, and add to the pot.
- In a small bowl, dilute the cornstarch with 1/2 cup of water to form a smooth slurry. Add to the pot.
- Mix everything in the pot extremely well.
- Pour in 9.5 cups water, give another good mix, and turn on the heat. Bring it to a boil, then allow it to simmer for 10 minutes.
- Add green chilies and adjust seasonings as necessary. Serve into bowls and garnish with scallions. Enjoy!
What is Bangladeshi Thai Soup?
Before I answer that, let’s go back to the basics. Bangladeshi Thai soup is a staple in Desi Chinese cuisine. Also called Indo-Chinese cuisine, this is a popular fusion style of cooking that’s a cuisine all on its own. Originating from Chinese migrants in Kolkata, India, the flavors of Chinese cooking married the spice-rich palate of South Asian cooking to create the most phenomenal fusion! An even more specific regional variation of Desi Chinese cuisine is Bangladeshi Chinese cuisine. Although very similar to its Indian counterpart, there are certain dishes that are very specific to Bangladeshi Chinese. Bangladeshi Thai Soup is a good example of that.
This is a staple in any Chinese restaurant in Bangladesh. I know what you’re thinking: Chinese food from Bangladesh but it’s…Thai?? I can’t make it make sense, but all I know is that this soup is pretty amazing!
The Steps, in a Nutshell
Before I learned how to make Bangladeshi Thai Soup, I was convinced it would be a complicated recipe. There is a lot going on in this soup–lots of different ingredients and flavorings joining together to create a complex flavor profile. Imagine my surprise when I realized that all you need to do is combine all the ingredients together and boil them. Really, that’s it. Just make sure that you mix everything together really well before you add water to ensure a smooth consistency.
Notes on Key Ingredients
-Galangal Thai ginger: this is a cross between ginger and turmeric and has a much earthier scent than regular ginger. Look for this in your local Asian store (I found it in the freezer section). If you must, you can substitute with regular ginger.
-Lemongrass: this is one ingredient in this recipe there are no substitutes for. You absolutely need fresh lemongrass to make Bangladeshi Thai Soup. The flavor will not be the same without. Discard the tough and dry outer layer of the lemongrass stalk. The fleshy part on the inside is where all the flavor is at! Use a knife to gently bruise up the lemongrass to help release that flavor, then cut into 2 inch sections. I also like to peel and separate the layers to further encourage the flavors to come out. In case you’re not familiar, lemongrass is used strictly for flavoring purposes. You don’t actually eat the stalks with your soup. Therefore cutting them into pretty big sections makes it easier to remove them when you’re enjoying your soup.
-Ketchup: I know this sounds like a strange ingredient to cook with, but it’s actually a very common ingredient in Desi Chinese cooking. Do not substitute with tomato sauce. They are not the same.
-Sweet chili sauce: you can find this easily in any Asian supermarket. But if you don’t have sweet chili sauce, you can use plain chili sauce and just add some sugar.
-Kashmiri red chili powder: you can substitute with regular chili powder if necessary, but Kashmiri red chili powder helps you get that bright, vibrant orange color that comes to mind when you think of Bangladeshi Thai Soup.
-White pepper: in this recipe, white pepper is used instead of black pepper mainly for aesthetic purposes. We don’t want to ruin that beautiful, creamy, orange soup with flecks of black.
Adjusting the Taste
As with any recipe, you need to adjust the seasonings based on your preferences. You can do this after the soup is done.
To make it spicier: Add more green chilies, slit in half.
To make it sweeter: Add sugar.
To make it tangier: Add lemon juice.
To make it saltier: Add salt (but you already knew that…)
Recipe Video
And Finally…
If you try this recipe, please don’t forget to leave a star rating and comment below. And share your work with me on Instagram!