Asian Tsunami Fusion Soup Recipe

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Asian Tsunami Fusion Soup
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Ingredients
17
Count
Nutrition
2794
Calories
Total time
61
Minutes
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Ingredients:

Directions:

  1. Cut chicken up into large pieces (remove skin & fat and discard the liver, gizzard, heart, neck) and put into a large pot with stock; bring to a boil and then a low simmer for about 30+ minutes (make sure chicken is cook thoroughly); discard scum on top
  2. Split shrimp slightly lengthwise; place in a bowl with baking soda & a little water and let sit for 10 minutes; place shrimp in a pot of boiling water and cook for about 30 seconds to 1 minute; when shrimp turns pink remove (do not overcook);set aside
  3. Place rice noodles in a pot of boiling water and cook for 2 minutes, drain; set aside; (If using small individual packages of rice noodles cook just before serving and place in large individual bowls)
  4. Remove chicken pieces and allow to cool; then remove the meat from the bone and cut up into bite size pieces; set aside
  5. Run stock through a sieve and retain approximately 4 1/2 cups
  6. Add to stock a large pot and then curry paste, coconut milk, lemon, ginger, cornstarch & water slurry, stir and bring to a boil; then lower heat to a simmer
  7. Add chicken pieces into pot and simmer 3 minutes
  8. Add red/green chopped peppers and stir a few times, cook 1 minute
  9. In big individual bowls add rice noodles, chicken and stock; then on top and around the sides add some shrimps, bean sprouts, egg quarters, cashews, red/green peppers and 6 or more basil leaves
  10. On individual side plates, have extra lemon wedges, bean sprouts, and basil leaves on stems
  11. Get out your digital camera and take a photo… then enjoy!
  12. Notes:
  13. 1)This soup is similar to Soto Ayam (Chicken Soup from Malaysia) and is typical of many soups found at hawker stalls/stands on the streets in southeast Asia; This recipe uses a commercial brand curry gravy; If the brands noted above are not available, substitute curry powder and spices to taste; For ideas on spices and amounts do a search on the Internet Malaysia Singapore Curry Recipes
  14. 2)This soup is medium hot using the curry paste brands, so if desired use less curry paste to taste
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2794.44 Kcal (11700 kJ)
Calories from fat 1908.53 Kcal
% Daily Value*
Total Fat 212.06g 326%
Cholesterol 627.53mg 209%
Sodium 3822.11mg 159%
Potassium 1808.83mg 38%
Total Carbs 120.95g 40%
Sugars 8.12g 32%
Dietary Fiber 16.61g 66%
Protein 102.37g 205%
Vitamin C 114.1mg 190%
Vitamin A 1.5mg 49%
Iron 26.7mg 148%
Calcium 166.2mg 17%
Amount Per 100 g
Calories 205.22 Kcal (859 kJ)
Calories from fat 140.16 Kcal
% Daily Value*
Total Fat 15.57g 326%
Cholesterol 46.09mg 209%
Sodium 280.69mg 159%
Potassium 132.84mg 38%
Total Carbs 8.88g 40%
Sugars 0.6g 32%
Dietary Fiber 1.22g 66%
Protein 7.52g 205%
Vitamin C 8.4mg 190%
Vitamin A 0.1mg 49%
Iron 2mg 148%
Calcium 12.2mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 72.8
    Points
  • 76
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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