Bangladeshi Thai Soup
Creamy chicken, shrimp & vegetable soup simmered in Desi Chinese flavors
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!