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.
Yield: 13 servings (serving size: 1 cup)
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Amount per serving
- Calories: 85
- Calories from fat: 24%
- Fat: 2.3g
- Saturated fat: 0.5g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 0.7g
- Protein: 11.6g
- Carbohydrate: 4.5g
- Fiber: 0.7g
- Cholesterol: 75mg
- Iron: 2mg
- Sodium: 730mg
- Calcium: 42mg
- 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.
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