Braised fish maw in brown soup (Kra Por Pla Nam Dang)

fish maw

🥗Healthier: tofu

💰Cheaper: dried mushrooms

Tofu provides a similar texture while being more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth offers a lower-calorie alternative.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake.

oyster sauce

🥗Healthier: hoisin sauce

💰Cheaper: soy sauce + sugar

Hoisin sauce maintains sweetness with less cost.

Soak fish maw in warm water until softened, about 30 minutes.

Drain and cut fish maw into bite-sized pieces.

Heat chicken broth in a large pot over medium heat until simmering.

Add ginger and garlic to the pot; sauté until fragrant, about 2-3 minutes.

Stir in soy sauce, oyster sauce, and white pepper.

Add fish maw to the pot and simmer for 20 minutes.

In a separate pan, heat sesame oil over medium heat.

Sauté carrots, mushrooms, and bok choy until tender, about 5-7 minutes.

Combine sautéed vegetables with the fish maw mixture.

Mix cornstarch with water to create a slurry; add to the pot to thicken the soup.

Simmer for an additional 5 minutes until the soup is slightly thickened.

Garnish with chopped scallions before serving.

Cooking Techniques

Spice Level:

Allergens