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    You are in: Home / Recipes / Asian Tsunami Fusion Soup Recipe
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    Asian Tsunami Fusion Soup

    Asian Tsunami Fusion Soup. Photo by Skipper/Sy

    1/4 Photos of Asian Tsunami Fusion Soup

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    1 hr

    1 hr 30 mins

    Skipper/Sy's Note:

    This recipe is dedicated to all the children, past, present and future who were affected by the earthquake and Tsunami of 2004. This main soup bowl is a fusion of Asian tastes from several of the 11 countries in the Indian Ocean which the Tsunami reached. From Indonesia this soup contains hot, spicy & lemon flavors, from Sri Lanka/Ceylon coconut & ginger flavors, from Thailand shrimp & chicken, from Malaysia rice noodles and from Singapore the curry taste. This is a very visually appealing bowl of soup, so get your digital camera ready and snap a few.

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    Units: US | Metric

    • 4 lbs chicken
    • 6 cups chicken broth
    • 1/2 lb shrimp, medium size,peel and deveined
    • 1 teaspoon baking soda
    • 7 -10 ounces rice noodles, rice sticks/vermicelli/bean thread (or 6 small individual packages which contain 1.76 oz each, substitute yellow egg noodles)
    • 10 ounces bean sprouts (remove whiskers and seed pods, blanch briefly, retain crispness)
    • 20 fluid ounces curry paste (I prefer Yeo's Singapore Curry Gravy Brand or Amofood Saloma Curry Gravy Brand, substitute curry pow)
    • 14 ounces coconut milk, non-sweet
    • 3 tablespoons cornstarch, and
    • 1/4 cup water (mix into a slurry)
    • 2 -3 tablespoons lemon juice
    • 2 lemons, cut into wedges
    • 1/3 cup green peppers (medium hot, reserve some for the topping) or 1/3 cup red pepper, chopped (medium hot, reserve some for the topping)
    • 1/3 cup cashews (not raw)
    • 4 hard-boiled eggs, cut each into quarters
    • 24 basil leaves, plus
    • 4 sprigs basil, with leaves,rinse under water to remove sand


    1. 1
      Cut chicken up into large pieces (remove skin & fat and discard the liver, gizzard, heart, neck) and put into a large pot with stock; bring to a boil and then a low simmer for about 30+ minutes (make sure chicken is cook thoroughly); discard scum on top
    2. 2
      Split shrimp slightly lengthwise; place in a bowl with baking soda & a little water and let sit for 10 minutes; place shrimp in a pot of boiling water and cook for about 30 seconds to 1 minute; when shrimp turns pink remove (do not overcook);set aside
    3. 3
      Place rice noodles in a pot of boiling water and cook for 2 minutes, drain; set aside; (If using small individual packages of rice noodles cook just before serving and place in large individual bowls)
    4. 4
      Remove chicken pieces and allow to cool; then remove the meat from the bone and cut up into bite size pieces; set aside
    5. 5
      Run stock through a sieve and retain approximately 4 1/2 cups
    6. 6
      Add to stock a large pot and then curry paste, coconut milk, lemon, ginger, cornstarch & water slurry, stir and bring to a boil; then lower heat to a simmer
    7. 7
      Add chicken pieces into pot and simmer 3 minutes
    8. 8
      Add red/green chopped peppers and stir a few times, cook 1 minute
    9. 9
      In big individual bowls add rice noodles, chicken and stock; then on top and around the sides add some shrimps, bean sprouts, egg quarters, cashews, red/green peppers and 6 or more basil leaves
    10. 10
      On individual side plates, have extra lemon wedges, bean sprouts, and basil leaves on stems
    11. 11
      Get out your digital camera and take a photo… then enjoy!
    12. 12
    13. 13
      1)This soup is similar to Soto Ayam (Chicken Soup from Malaysia) and is typical of many soups found at hawker stalls/stands on the streets in southeast Asia; This recipe uses a commercial brand curry gravy; If the brands noted above are not available, substitute curry powder and spices to taste; For ideas on spices and amounts do a search on the Internet "Malaysia Singapore Curry Recipes"
    14. 14
      2)This soup is medium hot using the curry paste brands, so if desired use less curry paste to taste

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    Ratings & Reviews:

    • on May 12, 2005


      Delicious curry soup! And it's visually appealling too. I made a few changes (half of the recipe) - I used 10oz can of Yeo's canned curry with chicken and potatoes (there's no plain curry paste by yeo's in my local supermarket), chicken breasts instead of whole chicken, tiger prawns with shells intact, galangal instead of regular ginger, Thai kaffir lime instead of lemon and omitted the eggs. I also topped the soup with ikan bilis (anchovies) instead of cashews. At the end of cooking, I felt that the soup wasn't flavorful enough (maybe because I used curry gravy instead of paste), so I added 2 TB fish sauce. The soup was thick enough for my liking, so I also omitted the cornstarch. I'm sorry for all the ingredients omission and substitution; although the results were great! Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Asian Tsunami Fusion Soup

    Serving Size: 1 (1307 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1368.7
    Calories from Fat 702
    Total Fat 78.1 g
    Saturated Fat 32.3 g
    Cholesterol 505.5 mg
    Sodium 2705.4 mg
    Total Carbohydrate 81.9 g
    Dietary Fiber 8.1 g
    Sugars 12.0 g
    Protein 87.6 g

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