Korean shrimp soup with chicken and mushrooms

Ingredients for 2 servings:

• 160 g chicken breast, skinless and boneless
• 120 g prawn(s), peeled, raw
• 80 g mushrooms, white, from the can
• 1 m.-sized tomato(s)
• 3 tbsp sunflower oil
• 1 tbsp sesame oil, light
• 1 egg(s), size M
• 1 pinch(s) chicken stock powder
• 1 tbsp fresh lemon juice
• 1 tbsp tapioca flour
• 2 tsp Arak Masak
• 1 tsp oyster sauce (saus tiram)
• 20 g ginger
• 10 g galangal
• 1 small chili pepper(s), green
• 4 kaffir lime leaves
• 5 g shrimp paste (terasi udang), see note
• 2 tbsp Arak Masak
• 300 g coconut water
• 6 g chicken stock powder
• 1 tbsp light fish sauce (e.g. kecap ikan “King Lobster”)
• 2 tbsp fresh lemon juice
• 2 tsp sugar, fine
• 100 g creamy coconut milk (24% fat)
• 5 g pepper, red, cut into rings
• 5 g pepper, green, cut into rings

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

A spicy soup with tomato chunks, kaffir limes, and hot pepper threads. Takes a little time.

Freeze the fresh chicken breast a little, then thaw the frozen product. Cut across the grain into approximately 5 mm thick slices and halve these crosswise. Halve the thawed shrimp lengthwise and remove the intestines from the back. Rinse the mushrooms, drain, weigh, and quarter lengthwise. Wash the tomatoes, remove the stems, peel, quarter lengthwise, and discard the green stem and seeds. Halve the quarters lengthwise and crosswise. Wash the peppers for garnish, trim off the stems, halve lengthwise, and discard the seeds. Slice crosswise from the top into thin strands. For the marinade, crack the egg and separate the egg white and yolk. Reserve the yolk for another purpose. Whisk the egg white with the chicken stock and lemon juice. Dissolve the tapioca flour in the rice wine and mix it into the egg white. Divide the marinade into two halves and marinate the chicken pieces separately from the shrimp. Mix the oyster sauce into the shrimp marinade. For the broth, wash the fresh ginger and galangal, peel them, and slice them crosswise into thin slices. Wash the small red chili, slice them crosswise into thin rings, leaving the seeds and discarding the stem. Wash the kaffir lime leaves and use them whole. Chop the shrimp paste and dissolve it in the rice wine. Heat the coconut water, dissolve the chicken stock in it, and mix in the fish sauce, lime juice, and sugar. Add all the prepared ingredients, from the ginger slices to the rice wine mixture. Simmer with the lid on for 15 minutes. Strain the chicken pieces and shrimp. Stir the kaffir lime leaves, mushrooms, tomatoes, and remaining marinade into the broth. Simmer for 5 minutes. Meanwhile, heat 2 tablespoons of the sunflower oil and the sesame oil in a pan, add the chicken pieces, and stir-fry for 2 minutes. Remove with a slotted spoon and set aside. Add the remaining sunflower oil and heat. Stir-fry the shrimp until pink. Add it to the chicken pieces along with the oil. Stir the coconut milk into the broth and ladle it into serving bowls. Add the shrimp and chicken pieces, garnish, serve warm, and enjoy. Note: Asian shrimp paste is not interchangeable with German shrimp paste. If you don’t buy it at the market, it has a crumbly consistency and is dissolved in water or rice wine. It is a fermented paste made from at least 30% shrimp, and the rest is silverside fish, which includes anchovies. Its aroma is only slightly fishy. Its flavor complements many Asian dishes, especially those from coastal regions. In its pasty form, it must be fried in hot oil until smoking. You can try it twice, once, and never again; the pungent smell in the kitchen lingers for weeks.