Forktionary

Asian Tsunami Fusion Soup Recipe

A vibrant and flavorful fusion soup inspired by the diverse culinary traditions of Southeast Asia. This recipe pays tribute to the resilience of the people affected by the 2004 Indian Ocean tsunami, blending the tastes of Indonesia, Sri Lanka, Thailand, Malaysia, and Singapore into one unforgettable bowl. Imagine a symphony of spicy Indonesian flavors, creamy Sri Lankan coconut, succulent Thai shrimp and chicken, delicate Malaysian rice noodles, and rich Singaporean curry. This visually stunning soup is perfect for a special occasion or a weeknight treat. Get your camera ready!

Prep Time 30 mins
Cook Time 150 mins
Calories 1368.8 kcal
Protein 175g
Rating 5.0 (1 Reviews)
Asian Tsunami Fusion Soup 29

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Asian Tsunami Fusion Soup

  • 1 lb boneless, skinless chicken breasts
  • 6 cups chicken stock
  • 1 lb large shrimp
  • 1 tsp baking soda
  • 8 oz rice noodles
  • 1/2 cup fresh bean sprouts, plus extra for garnish
  • 2 tbsp green curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp cornstarch
  • 4 tbsp cold water (2 tbsp for shrimp, 2 tbsp for cornstarch slurry)
  • 2 tbsp fresh lemon juice
  • lemon wedges for serving
  • 1/2 cup chopped green bell pepper, plus additional for garnish
  • 1/4 cup cashews
  • 4 hard-boiled eggs, quartered
  • 12 fresh basil leaves (or more, for garnish)
  • basil sprigs for serving
  • 1 tbsp grated fresh ginger
  • 1/2 cup chopped red bell pepper, plus additional for garnish

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Asian Tsunami Fusion Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Asian Tsunami Fusion Soup

  1. Cut 1 lb boneless, skinless chicken breasts into 1-inch pieces. Place in a large pot with 6 cups chicken stock.
  2. Bring to a boil, then reduce heat and simmer for 30 minutes.
  3. Skim off any foam or scum that rises to the surface.
  4. Gently split 1 lb shrimp lengthwise.
  5. Place shrimp in a bowl with 1 tsp baking soda and 2 tbsp water. Let sit for 10 minutes.
  6. Cook shrimp in a pot of boiling water for 30 seconds to 1 minute, or until pink. Remove and set aside.
  7. Cook 8 oz rice noodles in boiling water for 2 minutes. Drain and set aside.
  8. Remove chicken from stock and let cool slightly. Shred chicken and set aside.
  9. Strain the chicken stock through a fine-mesh sieve, reserving 4 1/2 cups.
  10. In a large pot, combine the reserved stock, 2 tbsp green curry paste (adjust to your spice preference), 1 can (13.5 oz) full-fat coconut milk, 2 tbsp lemon juice, 1 tbsp grated fresh ginger, 1 tbsp cornstarch mixed with 2 tbsp cold water.
  11. Bring to a boil, then reduce heat and simmer for 5 minutes.
  12. Add shredded chicken and simmer for 3 minutes.
  13. Stir in 1/2 cup each chopped red and green bell peppers. Cook for 1 minute.
  14. Divide rice noodles among large bowls.
  15. Top with chicken and soup.
  16. Garnish with shrimp, 1/2 cup bean sprouts, 2 hard-boiled egg quarters per bowl, 1/4 cup cashews, additional chopped red and green bell peppers, and 6-8 basil leaves per bowl.
  17. Serve with extra lemon wedges, bean sprouts, and basil sprigs on the side.
  18. Photograph your culinary masterpiece and enjoy!

Nutrition Information (Approximate per serving)

Sodium

112 g

Sugar

48g

Fat

161g

Carbs

27g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Soups Stews Poultry Rice Seafood Asian Shrimp Chicken Dietary Spicy One Dish Meal Low Carb Low In Something Meat Pasta Rice And Grains Shellfish Taste Mood 4 Hours Or Less