Chap Chai (Seafood-Vegetable Soup)

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

Yield:

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

Ingredients

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

Preparation

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.

Note:

Chef Leang Hong,

Galaxie Restaurant, Cranston, Rhode Island,

June 1997
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