Chap Chai (Seafood-Vegetable Soup)
More From Cooking Light
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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Soups/Stews