Tag Archives: soup

How to Make Korean Spicy Tofu & Seafood Soup ซุปเต้าหู้อ่อนซีฟู้ด สไตล์เกาหลี

Serves: 1-2 (with rice)

170g Silken Tofu
1 cup Chicken Stock
1 cup Mixed Seafood
1 tsp Oil
2 Tbsp Korean Chilli Flakes (gochugaru)
1/4 Onion, chopped
1 Tbsp Garlic, chopped
2 tsp Fish Sauce
1 Egg
1 Tbsp Spring Onions, Chopped
1-2 tsp Sesame Oil


ตอนเราเรียนมหาลัย อาหารเกาหลีถือเป็นหนึ่งในอาหารยอดฮิตเวลารวมตัวกัน
เพราะอาหารรสชาติถูกปาก
ต่างคนต่างสั่ง ง่ายดี
และแต่ละร้านจะมีเครื่องเคียงมาให้เยอะมากๆ
บางร้านมีเครื่องเคียงมาเติมให้ฟรี

เราชอบความน่ารักของชามข้าว
ที่จะมาในชามสเตนเลสกลมๆ น่ารัก
อาหารประเภทบาร์บีคิว เช่น บุลโกกิ จะมาในจานร้อน (ซึ่งไม่แน่ใจว่าสะอาดซักแค่ไหน แต่อันนั้นไม่ใช่เรื่องสำคัญ)
อาหารประเภทซุปหรือสตูว์ จะมาในชามหิน (dolsot) สีดำๆ นี่ก็ร้อนมาเหมือนกัน เพราะเค้าต้มในชามนี้ แล้วยกมาเสิร์ฟเลย
ข้าวบิบิมบับ ก็มาในชามหินแบบนี้ค่ะ

อย่างเดียวเลยที่มีปัญหากับอาหารเกาหลี
คือ ตะเกียบเหล็ก
ตะเกียบบางๆ เรียวๆ ยาวๆ
จับไม่ค่อยถนัด เพราะไม่ชิน
กินๆไป ตะคริวจะกินนิ้ว

สูตรอาหารวันนี้ เป็นเมนูที่เราสั่งทานบ่อยมากๆ
ชื่อ ซุนดูบูจีเก
ชอบเต้าหู้อยู่แล้ว
และยิ่งเต้าหู้อ่อนด้วย แพ้ทางค่ะ
ซุปร้อนๆข้นๆ เต้าหู้นิ่มๆ
ซีฟู้ดหนึบๆ
ข้าวญี่ปุ่นร้อนๆ หืมมมม


170 กรัม เต้าหู้อ่อน
1 ถ้วย น้ำซุปไก่
1 ถ้วย ซีฟู้ด เช่น ปลาหมึก กุ้ง หอยลาย
1 ชช. น้ำมัน
2 ชต. พริกป่นเกาหลี (โคชูการุ)
1/4 หอมหัวใหญ่ หั่นซอย
1 ชต. กระเทียมสับ
2 ชช. น้ำปลา
1 ไข่ไก่
1 ชต. ต้มหอม หั่นซอย
1-2 ชช. น้ำมันงา

Seafood Tom Yum Soup (ต้มยำทะเล)

Serves: 4

What you need

  • 4 cups Seafood of your choice. You can use prawns, fish, squid, etc. Or a mixture of them.
  • 300 g Mushroom, cut into medium size pieces.
  • 750 ml Water (or chicken stock)
  • 5 Large dried chillies
  • 10 Small dried chillies
  • 1/4 cups Shallots, cut into medium chunks
  • 2 Tbsp Garlic, cut into medium chunks
  • 4 Tbsp oil
  • 2 Lemongrass, cut into 2 inch chunks
  • 8 slices Galangal
  • 10 Kaffir lime leaves
  • 5 Tbsp Tamarind concentrate
  • 5 Tbsp Fish sauce
  • 2 tsp Sugar
  • 2 Tbsp Coriander leaves, chopped

How to put this together

  1. On low-medium heat, heat 1 Tbsp oil in pan. Add large dried chillies, fry/oil-roast until fragrant. Transfer to a bowl, including the oil.
  2. In the same pan, heat another 1 Tbsp oil. Add small dried chillies, fry/oil-roast until fragrant. Transfer to the same bowl.
  3. Repeat the same with shallots
  4. Repeat the same with garlic
  5. Grind together the roasted mixture (oil included) until you get a chilli paste (I use magic bullet). Add more oil to help it along, if required.
  6. In a pot, add water + lemongrass + galangal. Bring to boil.
  7. Add mushroom. Bring to boil.
  8. Add chilli paste. Dissolve well.
  9. Add kaffir lime leaves + tamarind concentrate + fish sauce + sugar.
  10. Taste & season. The flavour should be quite concentrated at this point – it will dilute when we add seafood.
  11. Bring the soup to a heavy boil – add seafood pieces. IMPORTANT: make sure the soup is fully boiling before you add seafood. You want them to cook quickly. Also, do NOT stir immediately after you’ve added seafood – otherwise you’ll end up with a very fishy (not in a good seafood fishy way) soup. Leave them to cook.
  12. When the soup is boiling again, give it a gentle stir.
  13. Taste & season.
  14. Serve immediately, sprinkled with chopped coriander leaves, with steamed jasmine rice.

Tom Kha Mushroom (ต้มข่าเห็ด)

Serves: 2

What you need

  • 300 g Mushroom, cut into medium size pieces
  • 200 ml Coconut milk
  • 200 ml Water
  • 5 slices Galangal, bruised
  • 1 stalk Lemongrass, cut into 2 inch length, and bruised
  • 5 Kaffir lime leaves, rip off the leafy bits and discard the stalk
  • 3-5 Red chillis
  • 1 tsp Sugar
  • 2 Tbsp Fish sauce
  • 1 Tbsp Lime juice
  • 1 tsp Coriander leaves, chopped, for garnish

How to put this together

  1. In a pot, add coconut milk + water + galangal + lemongrass + kaffir lime leaves. Bring to boil.
  2. Add chillis + mushroom + sugar. Keep cooking until the mushroom is almost cooked.
  3. Add fish sauce + lime juice.
  4. Taste and season to your liking
  5. Serve immediately, sprinkled with coriander leaves

Rice Soup with Prawns (ข้าวต้มกุ้ง)

Home comfort food – perfect for winter days!

Serves: 2

What you need

  • 2 cups Cooked jasmine rice (approx. 1 cup raw rice)
  • 1 cup Prawns, cut into small pieces
  • 1 Tbsp Garlic, minced
  • 1 Tbsp Oil
  • 750 ml Water or chicken stock
  • 3 slices Galangal
  • 3 Tbsp Soy sauce
  • 1 Tbsp Oyster sauce
  • 1/2 tsp Cracked black pepper
  • 1 tsp Sugar
  • 1/2 tsp salt
  • 1 Tbsp Coriander leaves, chopped

Condiments

  • Chilli powder
  • Vinegar
  • Fish sauce
  • Sugar

How to put this together

  1. Bring water to boil, add galangal. Season with 2 Tbsp soy sauce + sugar + salt. Taste & season. Keep it on simmer.
  2. Heat oil in a pan, add garlic, fry until fragrant.
  3. Add prawns, fry for 30 seconds. Add 1 Tbsp soys sauce + oyster sauce + cracked pepper. Taste & season. Take off heat.
  4. Put 1 cup of rice in each bowl. Pour the soup over. Top with prawns.
  5. Sprinkle with coriander leaves.
  6. Serve immediately, with condiments on the side.

Isarn Style Mushroom Soup with Pumpkin (ต้มเห็ดและฟักทอง ใส่ปลาร้า)

Super easy and super yummy

Serves: 2

What you need

  • 7-12 Dried chillis, cut into halves
  • 1 stalk Lemongrass, bruised
  • 2 cups Water
  • 200 g Mixed mushroom
  • 1/2 cups Pumpkin or butternut squash, cut into 1 inch cubes
  • 1 Tbsp Fermented fish seasoning powder (ปลาร้าผงปรุงรส)
  • 2 Tbsp Fish sauce

How to put this together

  1. Bring water + dried chillies + lemongrass to boil
  2. Add mushroom + pumpkin
  3. Season with fermented fish seasoning powder + fish sauce
  4. Serve with steamed rice

Braised Pork with Chinese Spices (หมูตุ๋น)

Serves: 6

What you need:

  • 1-1.2 kg pork (I use 500g thick-cut pork steak + 700g pork ribs)
  • 2 inch cinnamon stick
  • 4 star anise
  • 2 tsp black peppercorn
  • 2 tsp sechuan peppercorn
  • 2 tsp coriander seeds
  • 10 cloves garlic
  • Few coriander roots (optional)
  • Salt
  • Light soy sauce
  • Oyster sauce
  • Sweet soy sauce

How to put this together:

  1. On medium heat, pan roast the dry spices: star anise + black peppercorn + sechuan peppercorn + coriander seeds
  2. Put pork + ribs + star anise + black peppercorn + sechuan peppercorn + coriader seeds + garlic + coriander roots + 2 tsp salt in a pressure cooker pot. Add 1.5 litre water. Bring to boil, and pressure cook for 20 mins. Or simmer slowly until tender (2-3 hrs)
  3. Remove pork & pork ribs from the soup
  4. Drain the soup through a sieve to remove spices bits
  5. Add 0.5 litre of water (or more if you simmered instead of using pressure cooker). You want enough soup for 6 bowls of noodle soup
  6. Season with light soy sauce (start with 3 Tbsp) + Oyster sauce (start with 2 Tbsp) + Sweet soy sauce (start with 1 Tbsp).
  7. Taste, and add more seasoning if required. You want the soup to be a combination of sweet & salty.
  8. Put pork back into the bits-free soup
  9. Simmer for another 5 minutes
  10. Eat with steamed rice (and chilli sauce) or make Thai braised pork noodle soup. Recipe is coming!

Print

Braised Pork with Chinese Spices

Course Main Course, Soup
Cuisine Chinese
Keyword Chinese, Pork, Soup
Prep Time 0 minutes
Cook Time 1 hour
Servings 6 people

Equipment

  • Pressure Cooker

Ingredients

  • 1-1.2 kg pork I use 500g thick-cut pork steak + 700g pork ribs
  • 2 inch cinnamon stick
  • 4 star anise
  • 2 tsp black peppercorn
  • 2 tsp sechuan peppercorn
  • 2 tsp coriander seeds
  • 10 cloves garlic
  • Few coriander roots optional
  • Salt
  • Light soy sauce
  • Oyster sauce
  • Sweet soy sauce

Instructions

  • On medium heat, pan roast the dry spices: star anise + black peppercorn + sechuan peppercorn + coriander seeds
  • Put pork + ribs + star anise + black peppercorn + sechuan peppercorn + coriader seeds + garlic + coriander roots + 2 tsp salt in a pressure cooker pot. Add 1.5 litre water. Bring to boil, and pressure cook for 20 mins. Or simmer slowly until tender (2-3 hrs)
  • Remove pork & pork ribs from the soup
  • Drain the soup through a sieve to remove spices bits
  • Add 0.5 litre of water (or more if you simmered instead of using pressure cooker). You want enough soup for 6 bowls of noodle soup
  • Season with light soy sauce (start with 3 Tbsp) + Oyster sauce (start with 2 Tbsp) + Sweet soy sauce (start with 1 Tbsp).
  • Taste, and add more seasoning if required. You want the soup to be a combination of sweet & salty.
  • Put pork back into the bits-free soup
  • Simmer for another 5 minutes
  • Eat with steamed rice (and chilli sauce) or make Thai braised pork noodle soup. Recipe is coming!

Thai Spicy Chicken and Galangal Soup (Tom Kha Gai)

Serves 3-4

What you need:

  • 3 Chicken thighs, sliced 1/2 inch thickness
  • 300 g Mushroom, sliced 1/2 inch thickness
  • 1 can Coconut milk (400 ml)
  • 1 cup Water
  • 2 stalks Lemongrass, bruised
  • 5 slices Galangal (about 1/2 cm thickness), bruised
  • 5 Kaffir lime leaves, roughly ripped (to release aroma)
  • 3-5 Red chillies, sliced lengthwise
  • 4 Tbsp fish sauce
  • 4 Tbsp lime juice
How to put this together:
  1. In a pot, add coconut milk + water + lemongrass + galangal + kaffir lime leaves. Bring to boil.
  2. Add chicken pieces
  3. When chicken is cooked, add mushroom
  4. Add fish sace + lime juice + red chillise
  5. Taste, season. Repeat until delicious.

Serve with steamed rice.