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Soup of the Sea

I grew up in Northeast of Thailand, where it was separated and cut out from the sea. The first time I saw the sea was on a family trip when I was really young. I didn’t remember when or any other details about the trip but the great, grand, glorious view that took my breath away and tattooed in my memory forever.

It was a love at first sight. The smell, the breeze, the sand, the never-ending placid, everything was so mesmerizing.

My mother recently sent me a seaweed soup recipe so incredible it made us feel like picnic by the sea. It was refreshing, warm, sultry, healthy and comforting, made with seaweed, fish balls, mushroom and dried moonflower. This  seaweed soup recipe, according to my mother, has a special medicinal value for purifying blood and strengthening your immunity system.

These ingredients might seem unusual and rare to find. Dried seaweed, dried moonflower and dried shiitake mushroom are usually available in Asian gourmet store. I got mine from Tesco Lotus, Thailand. They can be store for a really long time and great for so many dishes.

Fish Ball Soup with Seaweed, Moonflower and Shitake Mushroom

Ingredients: (4 servings)

200 gm ground fish

1/2 tsp salt

1/2 tsp ground white pepper

6-8 pieces of dried shiitake mushroom

20 gm dried moonflower

20 gm dried seaweed

20 gm dried bean thread noodle

4 cup fish stock or vegetable stock


  1. Add salt and white pepper in ground fish. Mix well with your hand and form bite size fish balls.
  2. Soak dried shiitake mushroom, seaweed, moonflower, and bean thread noodle separately for 10 minutes. Rise and keep aside.
  3. Bring fish stock or vegetable stock to boil. Add mushroom, moonflower, and seaweed. Cover and simmer for 15 minutes.
  4. Add bean thread noodle and fish balls. Cook further for 3-5 minutes or until the fish balls cooked thoroughly and the noodle becomes soft and translucent.
  5. Check the seasoning and serve hot.

The seaweed soup was really simple to make. It was the ingredients that brought everything together. The seaweed carried the freshness flavor of the sea, and the fish balls were sweet and soft. I had come to like the taste and texture of moon flower. In soup, it’s so tender and soaked with earthy, grassy aroma. If you are a vegetarian, skip the fish balls and use silky tofu instead.


4 comments to Soup of the Sea

  • Thanks for the recipe! I haven’t heard of moon flower and I never cooked with seaweed. Interesting recipe.

    I saw the sea first when I was 1.5 years old. As soon as my mother put my down on the sand, I ran into the sea with all my clothes on. My mother had to take me home on the back of her bicycle, all wet and sleepy from a nice afternoon at the beach.

    • Tes

      That’s a cutest memory, Judith 🙂 You were so brave to run into the sea, too. Kind of like Yaseen when he was just 2 years old, he didn’t scare of water and the waves like some kids of his age did 🙂

  • Excellent recipe – you include many of our favorite ingredients. We cannot wait to try it!!!

  • Beautiful looking soup, Tes. I’m sure it must be very nourishing, and bring back some lovely memories for you too!

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