This soup is so delicious you will crave for it forever lol…honestly this has to be one of my top favorite soups. Easy and quick to prepare you will be amazed at how yummy this soup is. So wait no more and read on to go ahead and make this exceptionally delicious soup.

This recipe is a Thai soup but originates from Bangladesh, so it’s a Bangladeshi Thai soup recipe. Very popular in Bangladesh. If you like hot and sour flavors then you are going to love this soup. I had this soup for the first time in Bangladesh and since then oh my God, I crave for it all the time. I wish I could find it here somewhere just like the ones I had in Bangladesh. I love it so much that I had no choice but to learn how to make this soup. It really is a crowd-pleaser, your guest will be impressed by this easy recipe. Great to have around the table for your guest to enjoy, with it’s rich flavor and beautiful color.

This soup has that lovely lemongrass flavor with shrimp and chicken and it’s a beautiful mellow orange color. The flavors are definitely Thai flavors with a little bit of a twist with some extra additional ingredients and a slight heat from the green chilies which make it so tasty.

It’s a very easy soup to make, you need to prepare some ingredients together and put them all in a pot and bring to a slight boil and simmer. That’s it really and your ready to enjoy.

The ingredients

Stock, broth

A savory cooking liquid, you could use vegetable stock or chicken stock, or even just water. The stock forms the basis of this soup. If you want you can make your own stock or like me you can just make a stock using stock cubes by adding water.

Chicken and shrimp

This recipe uses chicken breast pieces, which are cut into small pieces, roughly 1 inch by 2 inch. So cut the chicken into strip sizes, this will also help to speed up the cooking process. Shrimp is also used in this recipe. It doesn’t really matter what size shrimp you use. Make sure the shrimp is cleaned by taking the skin off and deveined. I like to buy the easy stuff you can get at grocery stores, raw shrimp with skin already taken off and deveined too. The chicken and shrimp bring out the flavor of the soup.

Lemongrass

Lemongrass is used in most Thai and Vietnamese cooking. Lemongrass has a citrusy, lemon floral flavor. It’s not too strong but has a slight tangy taste. It goes perfectly well in this soup with the chicken and shrimp. Lemongrass is readily available in most supermarkets.

Egg yolks

This recipe uses egg yolks instead of whole eggs. Reason why only the egg yolks are used here is because the yolks help to thicken the soup and give the soup that velvety texture. So remember to separate the yolks from the whites.

Tomato ketchup

You are probably thinking what??? Ketchup?? But honestly the ketchup gives the soup that great sweet and sour taste. Also adding to the color of the overall soup.

Corn Flour

Corn flour works as a thickening agent. So in this soup you only need to add a little corn flour mixed in with some of the stock until you have a smooth mixture. Then this will be added back with the rest of the ingredients.

Sugar and salt

Salt to season the soup and sugar to balance the flavor. Which also gives the soup the slightest sweetness.

Lemon juice

Lemon juice helps to add a bright and citrusy flavor to the overall dish, balancing the overall dish.

Green chilies

A few green chilies at a slight spice to this soup, giving it the hot flavor. But not overpowering. Cut these chilies lengthwise so you will get some of that heat released.

Making the soup

Add the stock/broth to a sauce pot. If you have made the stock/broth from scratch then make sure to cool this down. One by one add in all the ingredients, the chicken, shrimp, lemon juice, sugar, salt, egg yolks (beaten), green chilies, tomato ketchup, lemongrass and corn flour. Before you add the corn flour, mix 2-3 tablespoons of the stock to the corn flour until smooth then add into the sauce pot with all the other ingredients. It doesn’t matter in which order you add in the ingredients.

Give everything a very good stir and then put the sauce pot on the stove on a medium heat. Cook until the mixture comes to a slight boil then simmer for 10 minutes on a medium low heat. Make sure to stir continuously and keep the flame on medium low so the eggs don’t scramble. Chicken breast and shrimp don’t take long to cook so after 10 minutes of simmering your soup is ready to serve.