C/w Nana: Lao Style Fish Maw Soup (ແກງກະເພາະປາ == Kang Kaphaw Pa)

fish maw

🥗Healthier: tofu

💰Cheaper: dried mushrooms

Tofu provides a similar texture for a lighter option.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth offers a lighter flavor while being cost-effective.

Soak fish maw in hot water until softened, then rinse it.

Boil the fish maw for 5 to 10 minutes to remove any gamy taste.

Prepare dry shiitake mushrooms by soaking them in hot water and then slicing them thinly.

Boil bamboo shoots first to eliminate any can smell before using them.

In a large pot, bring water to a boil and add ginger and green onions to release their aroma.

Add chicken to the pot, cut into pieces for faster cooking, and wash it with cold water.

Season the broth with rock sugar and salt, and let it cook for about 30 minutes to ensure the chicken is cooked through.

Remove the chicken and aromatics from the pot, allowing the chicken to cool before shredding it.

Add shredded chicken, sliced mushrooms, bamboo shoots, and eggs to the pot.

Season the broth with 1/3 cup of mushrooms, thin soy sauce, and mushroom soy sauce, adjusting to taste.

Let the mixture boil and cook, then add cornstarch or tapioca starch to thicken the broth, cooking for an additional 5 minutes.

Check the thickness of the soup and add more cornstarch if desired.

Garnish with chopped green onions, cilantro, fried garlic, and fried chili if desired.

Serve with lime juice and sugar to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens