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Bangladeshi Thai Soup

Creamy chicken, shrimp & vegetable soup simmered in Desi Chinese flavors
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Cook Time 30 minutes
Servings: 10
Course: Soup
Cuisine: bengali, desi, Desi chinese, fusion, indo chinese
Ingredients Method

Ingredients
  

Chicken & Shrimp:
  • 1 lb. chicken breasts
  • 1 lb. shrimp
  • 1 tbsp ginger paste
  • 3/4 tsp salt
  • 3/4 tsp white pepper
  • 1 tbsp lemon juice
Soup:
  • 1 cup mushroom sliced
  • 6 egg yolks beaten
  • 1 cup ketchup
  • 1 cup sweet chili sauce
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 1 tsp Kashmiri red chili powder
  • 1 tbsp lemon juice
  • 2 tbsp soy sauce
  • 4 slices galangal Thai ginger
  • 4 stalks lemongrass
  • 2 chicken bouillon cubes
  • 6 tbsp cornstarch
  • 10 cups water, divided
  • 7-8 green chilies slit in half
  • sliced scallions for garnish

Method
 

Chicken & Shrimp:
  1. Cut the chicken into short, thin strips. Discard shrimp tails and chop up into small pieces. Marinate chicken and shrimp together with all the ingredients under "Chicken & Shrimp".
Soup:
  1. In a big soup pot with the heat off, add the chicken and shrimp, plus all the ingredients under "Soup" except for the cornstarch, water, green chilies, and scallions.
  2. For the lemongrass, discard the tough outer layer and use a knife to lightly bruise up the inner flesh to release flavor. Then cut into 2 inch pieces, peel and separate the layers, and add to the pot.
  3. In a small bowl, dilute the cornstarch with 1/2 cup of water to form a smooth slurry. Add to the pot.
  4. Mix everything in the pot extremely well.
  5. Pour in 9.5 cups water, give another good mix, and turn on the heat. Bring it to a boil, then allow it to simmer for 10 minutes.
  6. Add green chilies and adjust seasonings as necessary. Serve into bowls and garnish with scallions. Enjoy!