Fish Maw Soup Recipe

This fish maw soup recipe is the perfect dish for the winter months and cold weather. Fish maw soup is a popular dish in Chinese cuisine, and it is also a common dish in Thailand. My recipe will focus on the Thai variation of fish maw soup or in Thai, we call it Krapoh Pla, meaning fish stomach. Fish maw is actually not the stomach of the fish, but the air bladder that helps to keep maintain its depth while swimming in water. With the Thai variation of fish maw soup, it often contains cubes of cooked pork blood, but my fish maw soup recipe will not include it as a necessary ingredient.

For those not familiar with fish maw, it is usually sold dried. When it is cooked, it becomes a soft and spongy texture, similar to tripe. Dried fish maw has a slightly fishy smell, but boiling it will eliminate the fishiness.

The Chinese believe that fish maw contains many health benefits; it is a good source of protein, collagen and nutrients. Because fish maw represents good fortune and food health, it is often served at weddings, birthdays and New Years. Fish maw soup is all around a great and healthy dish.

Enjoy this fish maw soup recipe! If you want to try more Thai/Chinese recipes from my blog, check these recipes out!

• Char Siu Pork
• Lotus Root Soup
• Chicken Larb Salad
• Pad Prik King
• Thai Basil Chicken
• Chicken Jook
• Hor Mok Pla
• Beef Scallion Pancake

Directions

The main ingredients of this recipe is fish maw, chicken drummettes bamboo shoots, eggs and Shiitake mushrooms.

First step, soak Shiitake mushrooms for 30 minutes. Make sure mushrooms are completely submerged. Keep the water you soaked the mushrooms in because you will be adding it to the fish maw soup broth. After 30 minutes of soaking, cut shiitake mushrooms into slices.

Boil chicken eggs for for 7 minutes and set aside. Fish maw is usually made with quail eggs, but I prefer to use chicken eggs. Feel free to use quail eggs instead. They come in a can or you can get them fresh at your local Asian market. If using fresh quail eggs, boil for about 5 minutes and set aside,

Boil fish maw for 30 minutes. Try to keep the fish maw submerged in the water, it tends to float to the top. So use a small lid from a pot to keep the fish maw in the water. After, cut fish maw into 1/2-inch slices.

Next, in a pot, add the chicken broth. Bring to a boil. Then, add the chicken drummettes, fish maw slices, shiitake mushrooms, soy sauce, water used to soak shiitake mushrooms, and bamboo shoots. Cook on medium heat for 30 minutes.

After 30 minutes, add the eggs to the soup. Mix together 3 teaspoons of cornstarch with 2 tablespoons of water. Add the cornstarch mixture to the broth and stir. Cook for an additional 15 minutes. Add white pepper to taste.

Garnish with cilantro and green onions. I love adding chili garlic sauce (Huy Fong brand) to give the soup a little spice. Enjoy!

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Fish Maw Soup Recipe

This fish maw soup recipe is the perfect dish for the winter months and cold weather. Fish maw soup is a popular dish in Chinese cuisine, and it is also a common dish in Thailand. Fish maw contains many health benefits; it is a good source of protein, collagen and nutrients. Because fish maw represents good fortune and food health, it is often served at weddings, birthdays and New Years.

Course Soup

Cuisine Chinese, Thai

Keyword Fish Maw Soup Recipe

Prep Time 30 minutes

Cook Time 45 minutes

Servings 5 people

Author TheFoodieLuv

Ingredients

• 6 chicken drummettes
• 5 chicken eggs
• 2 ounces fish maw
• 2 ounces bamboo shoots
• 1 ounce Shiitake mushrooms
• 2 cans chicken broth 14.5 ounces each can
• 3 teaspoons thin soy sauce or soy sauce
• 3 tsp cornstarch
• 2 tbsp water
• white pepper to taste

Instructions

1. Soak Shiitake mushrooms for 30 minutes. Make sure mushrooms are completely submerged and keep the water you soaked the mushrooms in because you will be adding it to the fish maw broth. After 30 minutes of soaking, cut shiitake mushrooms into slices.

2. Boil chicken eggs for for 7 minutes and set aside. If you prefer, feel free to use quail eggs instead. If using fresh quail eggs, boil for about 5 minutes and set aside.

3. Boil fish maw for 30 minutes or until soft. Try to keep the fish maw submerged in the water, it tends to float to the top. After, cut fish maw into 1/2-inch slices.

4. Next, in a pot add chicken broth. Bring to a boil. Then add the chicken drummets, fish maw slices, shiitake mushroom, water used to soak shiitake mushroom, bamboo shoots and water used to soak Shiitake mushrooms. Cook on medium heat for 30 minutes.

5. After 30 minutes, add the eggs to the soup. Mix together 3 teaspoons of cornstarch with 2 tablespoons of water. Add the cornstarch mixture to the broth. Cook for an additional 15 minutes. Add white pepper to taste.

6. Garnish with cilantro and green onions. I love adding chili garlic sauce (Huy Fong brand) to give the soup a little spice. Enjoy!