Lao Food| How I Make Fish Maw Soup

fish maw

🥗Healthier: tofu

💰Cheaper: dried mushrooms

Tofu provides a similar texture while being more accessible.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lighter and suitable for vegetarians.

dried scallops

🥗Healthier: canned clams

💰Cheaper: canned tuna

Canned clams offer a similar umami flavor at a lower cost.

sesame oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil is healthier and can be used for sautéing.

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

Rinse and drain the fish maw, then cut into bite-sized pieces.

Simmer chicken broth in a large pot over medium heat.

Add sliced ginger and minced garlic to the broth; cook until fragrant, about 2-3 minutes.

Incorporate dried scallops and mushrooms into the pot; simmer for 10 minutes.

Add the fish maw and continue to simmer for another 15 minutes.

Mix cornstarch with water to create a slurry; stir into the soup to thicken slightly.

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

Garnish with chopped green onions and cilantro before serving.

Cooking Techniques

Spice Level:

Allergens