Suki Nam (Thai Hot Pot Soup)

🛒 Ingredients

• Chicken broth 300 g · 30 kcal
• Chicken breast, thinly sliced 80 g · 132 kcal
• Shrimp, peeled and deveined 40 g · 38 kcal
• Glass noodles (vermicelli), dried 20 g · 70 kcal
• Napa cabbage, chopped 60 g · 9 kcal
• Morning glory (or spinach), roughly chopped 40 g · 10 kcal
• Celery, sliced 20 g · 3 kcal
• Egg 60 g · 78 kcal
• Fermented red bean curd (tau-hu-yi) 10 g · 13 kcal
• Red chili, minced 3 g · 1 kcal
• Garlic, minced 3 g · 4 kcal
• Lime juice 8 g · 2 kcal
• Fish sauce 12 g · 5 kcal
• Sesame oil 4 g · 36 kcal

👨‍🍳 Instructions

1. Soak glass noodles in warm water for 10 minutes until soft; drain and set aside.
2. In a large pot, bring chicken broth to a simmer over medium heat. Add minced garlic and chili.
3. Stir in fermented red bean curd, fish sauce, lime juice, and sesame oil to create the suki broth base.
4. Add sliced chicken and shrimp to the simmering broth and cook until they are just opaque.
5. Add napa cabbage, morning glory (or spinach), and celery; cook for 2-3 minutes until slightly softened.
6. Add the rehydrated glass noodles and crack in the egg directly into the soup, stirring gently to break it up slightly.
7. Cook for another 1-2 minutes until the egg is set and all ingredients are heated through. Serve immediately.