Thai Five-Spice Soup with Rice Chips, 'Kua Chap'
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Kua chap is a rich, healthy soup loaded with flavor and nutrition. We often take it camping, and more than once people have come by to mention the wonderful aroma.We also offer an instant kua chap soup from Mama.
Ingredients
For4Person(s)
Ingredients
- 2TablespoonsVegetable Oil
- 3PoundChicken Drumsticks or Wings
- 6CupsWater
- 2Cloves Garlic
- 1/2TeaspoonCorriander Seed
- 1/4TeaspoonWhite Pepper Powder
- 2Hard Boiled Eggs
- 1TablespoonFive Spice Powder
- 5TablespoonsBlack Sweet Soy Sauce
- 1/4CupThin Soy Sauce
- 1TablespoonSugar
- 2TeaspoonsSalt
- 1CupLarge Diced, Extra-firm tofu, fried until crispy (optional)
- 5Fresh Thai Chile Peppers
- 1/4CupChopped Green Onion
- 1/4CupChopped Cilantro
- 1/4CupVinegar
- 8OuncesRice Flake
Method for Thai Five-Spice Soup with Rice Chips, 'Kua Chap'
Heat oil in heavy pot, then fry chicken parts until golden brown on both sides. Add water to the pot. In amortar and pestle, pound garlic, corriander seed, and pepper powder, then add this paste to the pot. Add five spice powder, sweet soy sauce, thin soy sauce, sugar, salt and two hard-boiled eggs. Add tofu and stir. Bring to a boil. Turn down heat and simmer for 30 minutes.
To prepare the rice flake: boil water in a large pot, then add bit by bit. Cook for 10 minutes. Transfer to another pot with a slotted spoon, and leave a little bit of water with the rice flake in order to make sure they won't stick together.
To prepare the sauce: in amortar and pestlepound fresh Thai chiles into a fine paste. Transfer this to a small sauce dish, add vinegar and stir.
To serve: Pour the soup over the cooked rice flake. Serve with the spicy sauce, and fish sauce on the side to season. Top with spring onions and cilantro.
Five spice soup with rice chips kua chap
Ingredients ready
Preparing soup stock
Soup ready
Cooked rice flake
Pounded spicy sauce