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Seafood and Vegetable Soup (Thai Sukiyaki)

Sukiyaki is a type of Asian Fondue consists of meat, vegetable and noodle in bubbling hot broth served with luscious sauce along the side. It’s a kind of entertaining meal usually cook and eat right at the same time on the table.

Sukiyaki is a Japanese delicacy commonly using thinly sliced beef and vegetable dunked in simmering broth in shallow iron pot. Throughout Asia, different countries deliver their own kicks into this dish which bring in different varieties of sukiyaki.

In Thailand, other than a wholesome sukiyaki meal that family and friends get together and dip their favourite bites into the broth, there’s also a lonesome version which can be ready in no time. It can be cooked in one pot. Simply boil all ingredients and let them gently mix, melt and unite.

Sukiyaki sauce is a blend of Japanese soy sauce, mirin, sugar and garlic. Again, there’re different versions of sukiyaki sauce. Mine is made with oyster sauce, hoisin sauce and chili sauce. It’s pungent sweet and mellow, perfect slap at the end of every sip.

Sukiyaki soup is my way of cleaning up my fridge. Whatever is left at the end of the week becomes a delightful addition to my sipping soup. There is no recipe and measurement really. All you need to do is letting all the ingredients swim in the boiling broth and finally turn the thin soup into the delicious lava of joy.

Seafood and Vegetable Soup (Thai Sukiyaki)

Ingredients: (2 servings)

200 gm shrimp- peeled and deveined

100 gm squid- cut into bite size

50 gm firm tofu- sliced

1 cup soaked glass noodle (mung bean noodle)

3 cup vegetable broth

2 cup sliced cabbage

1/2 cup sliced carrot

A handful of celery leaves- roughly sliced

2 bok choy- sliced

2 eggs- beaten

2 tbsp hoisin sauce

1 tbsp oyster sauce

1 tbsp chili sauce

1 tsp oil

Preparation:

  1. Heat oil in the large pan and sauté tofu until golden brown and keep aside.
  2. Bring the pot of vegetable broth to boil. Add all vegetable except celery leaves and boil for 5-7 minutes or until the vegetable are soft.
  3. Add shrimp, squid, glass noodle, hoisin sauce, oyster sauce, chili sauce, fried tofu and celery leaves. Cook further for 3 minutes or until shrimp and squid are cooked thoroughly.
  4. Add beaten eggs just before turning off the heat and stir well. The egg should cook instantly and become velvety soft crumble in the broth. Serve hot.

What can I say… it’s so good! The broth was savoury sweet and everything was so soft and melt-y. It was so light and hearty at the same time. What I love about this dish is it allows you to play with it anyway you like. You can add any kind of veggies and protein. My favourite is seafood but Yaseen adores chicken and very tender beef. It’s a great recipe to introduce more vegetable into your diet. Really fresh and healthy.

Have a beautiful day,
Tes

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