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BigClam Spicy Soup sweet and sour  recipe

BigClam Spicy Soup sweet and sour

by Chef Big (@chefbig29)
Prep Time
20min
Cook Time
30min
Total Time
50min
ThaiLunchDinnerGluten-FreeSeafood

A delicious and flavorful seafood soup with a perfect balance of sweet, sour, and spicy flavors.

Ingredients

4 Servings
(1 serving = 1 bowl)

Seafood

  • 6
    Big Clam
  • 80g
    Minced pork

Vegetables

  • 10g
    Ginger
  • 50g
    Pickled garlic
  • 20g
    Lemongrass
  • 30g
    Galangal
  • 10g
    Kaffir lime leaves
  • 60g
    Shallots
  • 10g
    Spicy red chili
  • 80g
    Salty plums

Chilled

  • 10g
    Vermicelli
  • 150g
    Cabbage

Condiments

  • 3tbsp
    White sugar
  • 2tbsp
    Fish sauce
  • 1tsp
    Chicken powder
  • 3tbsp
    Lime juice
  • 1
    Rock sugar

Side Dishes

  • 1
    bunch Coriander
  • 1
    Chili
  • 50g
    Spring onion
  • 50g
    Celery
  • 60g
    Straw mushrooms
  • 1/8
    Red chili

Water

  • 500mL
    Chicken stock

Method

Preparation

  1. Clean the scallops and minced pork. Chop the ginger, lemongrass, galangal, kaffir lime leaves, shallots, and spicy red chili. Soak the vermicelli in water until soft. Shred the cabbage.

  2. Prepare the condiments by measuring out the white sugar, fish sauce, chicken powder, lime juice, and rock sugar. Chop the coriander, chili, spring onion, celery, and straw mushrooms.

Cooking

  1. In a pot, heat some oil and sauté the ginger, lemongrass, galangal, kaffir lime leaves, shallots, and spicy red chili until fragrant.

  2. Add the chicken stock and bring to a boil. Then add the scallops, minced pork, pickled garlic, and salty plums. Simmer for 15 minutes.

  3. Season the soup with white sugar, fish sauce, chicken powder, lime juice, and rock sugar. Adjust the seasoning to taste.

  4. Add the vermicelli and cabbage, cook until the vermicelli is tender.

  5. Serve hot, garnished with coriander, chili, spring onion, celery, straw mushrooms, and a sprinkle of red chili.

Tips & Tricks

  1. For a spicier kick, add more spicy red chili or a dash of chili flakes.

  2. Adjust the sweetness and sourness of the soup by varying the amount of white sugar and lime juice.

  3. Feel free to add other seafood like shrimp or fish fillets for variety.

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Recipe by

Chef Big

(@chefbig29)

I am a Thai chef. Cooking mixed food Asian and Western

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