Thai cuisine · Soups & Stews

Thai Suki

Thai hotpot with glass noodles, chicken, shrimp and vegetables in clear broth, served with red suki sauce.

Ingredients · for 4 servings

• 300 g chicken breast
• 300 g shrimp
• 150 g glass noodles
• 300 g Chinese cabbage
• 200 g mixed mushrooms
• 2 eggs
• 1.5 l chicken broth
• 4 garlic cloves
• 3 tbsp fermented tofu (red)
• 3 tbsp sriracha sauce
• 2 tbsp rice vinegar
• 1 tbsp sugar

Instructions

1. Soak the glass noodles in warm water for 10 min.; cut the chicken into thin slices, the Chinese cabbage into wide strips and the mushrooms into slices.
2. For the suki sauce, stir the red fermented tofu with 2 chopped garlic cloves, sriracha, rice vinegar and sugar until smooth and pour into small bowls.
3. Bring the broth to a boil with the remaining, crushed garlic cloves, let steep uncovered for 5 min. and transfer to a pot on the tabletop burner.
4. Cook the chicken slices and shrimp in batches in the simmering broth for 2–3 min. until the meat is white and the shrimp are pink.
5. Add the Chinese cabbage, mushrooms and glass noodles and let steep for 2 min. – the noodles soak up the broth and should not fall apart.
6. Finally, pour the beaten eggs into the hot broth, let set briefly and serve everything with the suki sauce for dipping.