BigClam Spicy Soup sweet and sour

Name: BigClam Spicy Soup sweet and sour
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Thai
Ingredients: 6 Big Clam; 80 g Minced pork; 10 g Ginger; 50 g Pickled garlic; 20 g Lemongrass; 30 g Galangal; 10 g Kaffir lime leaves; 60 g Shallots; 10 g Spicy red chili; 80 g Salty plums; 10 g Vermicelli; 150 g Cabbage; 3 tbsp White sugar; 2 tbsp Fish sauce; 1 tsp Chicken powder; 3 tbsp Lime juice; 1 Rock sugar; 1 bunch Coriander; 1 Chili; 50 g Spring onion; 50 g Celery; 60 g Straw mushrooms; 0.1 Red chili; 500 mL Chicken stock

by Chef Big (@chefbig29)

Prep Time

20min

Cook Time

30min

Total Time

50min

Thai Lunch Dinner Gluten-Free Seafood

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

How to make BigClam Spicy Soup sweet and sour

Preparation

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.
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

In a pot, heat some oil and sauté the ginger, lemongrass, galangal, kaffir lime leaves, shallots, and spicy red chili until fragrant.
Add the chicken stock and bring to a boil. Then add the scallops, minced pork, pickled garlic, and salty plums. Simmer for 15 minutes.
Season the soup with white sugar, fish sauce, chicken powder, lime juice, and rock sugar. Adjust the seasoning to taste.
Add the vermicelli and cabbage, cook until the vermicelli is tender.
Serve hot, garnished with coriander, chili, spring onion, celery, straw mushrooms, and a sprinkle of red chili.

Tips & Tricks

For a spicier kick, add more spicy red chili or a dash of chili flakes.
Adjust the sweetness and sourness of the soup by varying the amount of white sugar and lime juice.
Feel free to add other seafood like shrimp or fish fillets for variety.