[Soup Series] Salted Fish Tofu Soup (Kiam Hu Kut Thng)

salted fish

🥗Healthier: smoked fish

💰Cheaper: canned tuna

Canned tuna is less expensive and still provides a savory flavor.

tofu

🥗Healthier: firm tofu

💰Cheaper: silken tofu

Silken tofu is often cheaper and can be used for a smoother texture.

Prepare salted fish by rinsing and soaking in water for 30 minutes to reduce saltiness.

Cut tofu into cubes and set aside.

Slice ginger, green onions, and garlic finely.

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

Add ginger, garlic, and salted fish to the pot; simmer for 10 minutes.

Stir in the tofu and cook for an additional 5 minutes.

Add sliced carrots and mushrooms; cook until tender, about 5 minutes.

Incorporate bok choy and cook until wilted, about 2 minutes.

Season with soy sauce, sesame oil, and white pepper to taste.

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

Adjust seasoning with salt if necessary.

Garnish with chopped green onions before serving.

Cooking Techniques

Spice Level:

Allergens