Chap Chai (Seafood-Vegetable Soup) Recipe

Name: Chap Chai (Seafood-Vegetable Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Cut squid into 1/4-inch-thick rings; set aside.
3
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.
4
Heat oil in pan over medium-high heat. Add garlic, and saute 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.
5
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.

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 1/2 ounces dried wood ear mushrooms, 1/2 pound cleaned skinned squid, 1/2 cup water, 12 small clams in shells, scrubbed, and more.

Yes, Chap Chai (Seafood-Vegetable Soup) falls under the Seafood 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.

Chap Chai (Seafood-Vegetable Soup)

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