Thai Soup Recipe (with Chicken, Prawns, and Mushrooms)
I usually make different kinds of soup, but my ultimate favorite one is this Thai soup recipe, where I often use chicken, prawns, and mushrooms to give a rich touch to it. Besides adding some sort of Protein makes the soup a wholesome meal too.
Servings 4 people
Equipment
- Soup pot
- Spatula
- Prawn deveiner machine
- Soup bowl set
- Soupspoon set
- Lemon juice squeezer
- Black pepper crusher
- Pressure cooker
Ingredients
- 3 Egg yolks room temperature
- 1 cup Chicken cut into cubes or thin slices
- ½ cup Prawns medium-sized
- ½ cup Button Mushrooms
- 3 Green chilies sliced
- 8 pieces Ginger/Thai Ginger 2-inch sliced
- 1 stick Lemon Grass or Thai leafs 2-inch size along with the stem
- 1 tbsp Lemon Juice
- 2 tbsp Soya Sauce
- 2 tbsp Tomato Sauce
- 1 tbsp sweet Chili Sauce you can use 2/3 tsp sweet chili sauce instead
- ½ tsp Black Pepper powder
- 1 tbsp Sugar or you can use as per your taste
- Salt as per your taste
- 2 tbsp Corn Flour/Starch mixed with 2 tbsp water
- 3 cup Water/Chicken stock
- Orange food color optional
Instructions
- I like to begin by preparing and collecting all the ingredients in one place. So I de-vein Prawns.
- Usually, I don't cut my prawns, but you can cut your prawns into small pieces as well.
- I prefer to cut chicken and mushrooms into thin slices green chilies and ginger into thick slices.
- Then I smash the stem of lemongrass and cut the leaf into medium size pieces.
- After that, I separate 3 egg yolks from the white part.
- I mix 2 tbsp Corn starch with 2 tbsp water and keep it aside for later use.
- I usually take a big size pot (suitable for making soup and curry) and Put all the ingredients one by one into that pot except the food color, water, and Corn starch mixture.
- Now it's time to give those ingredients a good mix.
- Then I add 3 cups of water/Chicken stock and also the corn starch mixture into the pot.
- I mix everything together once again.
- I turn on the flame of the stove.
- I try to keep the flame medium and cook to simmer.
- Then it's time to add food coloring. Adding color is completely optional, though I prefer to add a little bit of color to bring that orange shade to my soup.
- Finally, I cover my soup and cook for another good 5/6 minutes, until the protein is completely cooked and I get a thick consistency of the soup.
- I serve my soup warm, along with some crispy wonton and freshly baked bread buns.
Notes
- Try to use fresh protein, I have used canned mushrooms in my soup but you can use fresh button mushrooms as well.
- Do not skip Lemongrass or ginger. Because those ingredients add the authentic Thai flavor to this soup.
- Don't overcook your soup, otherwise, the chicken will become dry, and hard and the prawn will be rubbery in texture.
