Photograph of the finished Thai suki nam

Thailand · Lẩu suki Thái

Thai suki nam

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Glass noodles Glass noodles 7.1 oz
  • Photograph of Prawns Prawns 8.5 oz
  • Photograph of Squid Squid 5.6 oz
  • Photograph of Chicken breast Chicken breast 8.5 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Chinese cabbage Chinese cabbage 8.5 oz
  • Photograph of Mushrooms Mushrooms 5.6 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Chicken broth Chicken broth 6 ¾ cups
  • Photograph of Red fermented bean curd Red fermented bean curd 1.4 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Chilli Chilli 8
  • Photograph of Sugar Sugar 0.6 oz
  • Photograph of Rice vinegar Rice vinegar 2 ⅛ tbsp
  • Photograph of Soy sauce Soy sauce 2 ⅛ tbsp
  • Photograph of Roasted sesame seeds Roasted sesame seeds 0.4 oz

Method

  1. 1 To make suki sauce, crush garlic and chili peppers, then mix them with red fermented bean curd, vinegar, sugar, soy sauce, and roasted sesame seeds.
  2. 2 Soak the vermicelli in warm water for 10 minutes, then cut it into shorter pieces.
  3. 3 Bring the chicken broth to a boil and season to taste.
  4. 4 Add the chicken, shrimp, and squid to the pot and cook for 4 minutes.
  5. 5 Add the Chinese cabbage, mushrooms, and vermicelli, cook for another 3 minutes, then beat in the egg and stir gently.
  6. 6 Sprinkle with chopped green onions and serve with a bowl of suki dipping sauce.

With an appliance

  • Microwave 48 min

    Replace step 4: microwave the chicken, shrimp, and squid in a microwave-safe pot at 700W for 3 minutes; this only reduces cooking time by about 1 minute, but the seafood is less likely to stir, retains its juiciness, and doesn't require constant monitoring. Add the vegetables, noodles, and eggs later and microwave for 2 minutes.

Start cooking