Chap Chai (Seafood-Vegetable Soup)

Fish balls are availabe in the frozen-food section of most Asian markets. If you can't find them, just use the substitutions below.


13 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 85
Caloriesfromfat 24 %
Fat 2.3 g
Satfat 0.5 g
Monofat 0.6 g
Polyfat 0.7 g
Protein 11.6 g
Carbohydrate 4.5 g
Fiber 0.7 g
Cholesterol 75 mg
Iron 2 mg
Sodium 730 mg
Calcium 42 mg


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


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.

Cut squid into 1/4-inch-thick rings; set aside.

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.

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.

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.


Chef Leang Hong,

Galaxie Restaurant, Cranston, Rhode Island,

June 1997
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