A delicious and flavorful seafood soup with a perfect balance of sweet, sour, and spicy flavors.
Ingredients
Seafood
- 6Big Clam
- 80gMinced pork
Vegetables
- 10gGinger
- 50gPickled garlic
- 20gLemongrass
- 30gGalangal
- 10gKaffir lime leaves
- 60gShallots
- 10gSpicy red chili
- 80gSalty plums
Chilled
- 10gVermicelli
- 150gCabbage
Condiments
- 3tbspWhite sugar
- 2tbspFish sauce
- 1tspChicken powder
- 3tbspLime juice
- 1Rock sugar
Side Dishes
- 1bunch Coriander
- 1Chili
- 50gSpring onion
- 50gCelery
- 60gStraw mushrooms
- 1/8Red chili
Water
- 500mLChicken stock
How to make BigClam Spicy Soup sweet and sour
Preparation
Clean the scallops and minced pork. Chop the ginger, lemongrass, galangal, kaffir lime leaves, shallots, and spicy red chili. Soak the vermicelli in water until soft. Shred the cabbage.
Prepare the condiments by measuring out the white sugar, fish sauce, chicken powder, lime juice, and rock sugar. Chop the coriander, chili, spring onion, celery, and straw mushrooms.
Cooking
In a pot, heat some oil and sauté the ginger, lemongrass, galangal, kaffir lime leaves, shallots, and spicy red chili until fragrant.
Add the chicken stock and bring to a boil. Then add the scallops, minced pork, pickled garlic, and salty plums. Simmer for 15 minutes.
Season the soup with white sugar, fish sauce, chicken powder, lime juice, and rock sugar. Adjust the seasoning to taste.
Add the vermicelli and cabbage, cook until the vermicelli is tender.
Serve hot, garnished with coriander, chili, spring onion, celery, straw mushrooms, and a sprinkle of red chili.
Tips & Tricks
For a spicier kick, add more spicy red chili or a dash of chili flakes.
Adjust the sweetness and sourness of the soup by varying the amount of white sugar and lime juice.
Feel free to add other seafood like shrimp or fish fillets for variety.
