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 200 g
  • Photograph of Prawns Prawns 240 g
  • Photograph of Squid Squid 160 g
  • Photograph of Chicken breast Chicken breast 240 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Chinese cabbage Chinese cabbage 240 g
  • Photograph of Mushrooms Mushrooms 160 g
  • Photograph of Spring onion Spring onion 40 g
  • Photograph of Chicken broth Chicken broth 1.6 l
  • Photograph of Red fermented bean curd Red fermented bean curd 40 g
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Chilli Chilli 8
  • Photograph of Sugar Sugar 16 g
  • Photograph of Rice vinegar Rice vinegar 32 ml
  • Photograph of Soy sauce Soy sauce 32 ml
  • Photograph of Roasted sesame seeds Roasted sesame seeds 12 g

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