Asian Tsunami Fusion Soup Recipe

Name: Asian Tsunami Fusion Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs chicken; 6 cups chicken broth; 1/2 lb shrimp, medium size,peel and deveined; 1 teaspoon baking soda; 7 -10 ounces rice noodles, rice sticks/vermicelli/bean thread (or 6 small individual packages which contain 1.76 oz each, substitute yellow egg noodles); 10 ounces bean sprouts (remove whiskers and seed pods, blanch briefly, retain crispness); 20 fluid ounces curry paste (I prefer Yeo's Singapore Curry Gravy Brand or Amofood Saloma Curry Gravy Brand, substitute curry pow); 14 ounces coconut milk, non-sweet; 3 tablespoons cornstarch, and; 1/4 cup water (mix into a slurry); 2 -3 tablespoons lemon juice; 2 lemons, cut into wedges; 1/3 cup green peppers (medium hot, reserve some for the topping) or 1/3 cup red pepper, chopped (medium hot, reserve some for the topping); 1/3 cup cashews (not raw); 4 hard-boiled eggs, cut each into quarters; 24 basil leaves, plus; 4 sprigs basil, with leaves,rinse under water to remove sand

Servings: persons

4 lbs chicken
6 cups chicken broth
1/2 lb shrimp, medium size,peel and deveined
1 teaspoon baking soda
7 -10 ounces rice noodles, rice sticks/vermicelli/bean thread (or 6 small individual packages which contain 1.76 oz each, substitute yellow egg noodles)
10 ounces bean sprouts (remove whiskers and seed pods, blanch briefly, retain crispness)
20 fluid ounces curry paste (I prefer Yeo's Singapore Curry Gravy Brand or Amofood Saloma Curry Gravy Brand, substitute curry pow)
14 ounces coconut milk, non-sweet
3 tablespoons cornstarch, and
1/4 cup water (mix into a slurry)
2 -3 tablespoons lemon juice
2 lemons, cut into wedges
1/3 cup green peppers (medium hot, reserve some for the topping) or 1/3 cup red pepper, chopped (medium hot, reserve some for the topping)
1/3 cup cashews (not raw)
4 hard-boiled eggs, cut each into quarters
24 basil leaves, plus
4 sprigs basil, with leaves,rinse under water to remove sand

1
["Cut chicken up into large pieces (remove skin & fat and discard the liver, gizzard, heart, neck) and put into a large pot with stock; bring to a boil and then a low simmer for about 30+ minutes (make sure chicken is cook thoroughly); discard scum on top", "Split shrimp slightly lengthwise; place in a bowl with baking soda & a little water and let sit for 10 minutes; place shrimp in a pot of boiling water and cook for about 30 seconds to 1 minute; when shrimp turns pink remove (do not overcook);set aside", "Place rice noodles in a pot of boiling water and cook for 2 minutes, drain; set aside; (If using small individual packages of rice noodles cook just before serving and place in large individual bowls)", "Remove chicken pieces and allow to cool; then remove the meat from the bone and cut up into bite size pieces; set aside", "Run stock through a sieve and retain approximately 4 1/2 cups", "Add to stock a large pot and then curry paste, coconut milk, lemon, ginger, cornstarch & water slurry, stir and bring to a boil; then lower heat to a simmer", "Add chicken pieces into pot and simmer 3 minutes", "Add red/green chopped peppers and stir a few times, cook 1 minute", "In big individual bowls add rice noodles, chicken and stock; then on top and around the sides add some shrimps, bean sprouts, egg quarters, cashews, red/green peppers and 6 or more basil leaves", "On individual side plates, have extra lemon wedges, bean sprouts, and basil leaves on stems", "Get out your digital camera and take a photo... then enjoy!", "Notes:", "1)This soup is similar to Soto Ayam (Chicken Soup from Malaysia) and is typical of many soups found at hawker stalls/stands on the streets in southeast Asia; This recipe uses a commercial brand curry gravy; If the brands noted above are not available, substitute curry powder and spices to taste; For ideas on spices and amounts do a search on the Internet ""Malaysia Singapore Curry Recipes""

2463

kcal

Calories

Fat

175

Carbs

324

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 lbs chicken, 6 cups chicken broth, 1/2 lb shrimp, medium size,peel and deveined, 1 teaspoon baking soda, and more.

Yes, Asian Tsunami Fusion Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Tsunami Fusion Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions