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Thai suki (Thai suki): photo of the dish
Illustrative photo: Vyacheslav Argenberg — CC BY 4.0, Wikimedia Commons
Soups

Thai suki (Thai suki)

Thai suki is a broth flavoured with lemongrass and garlic, in which you cook noodles, prawns, pork and green vegetables yourself. A sociable, festive meal, shared around a pot set on a burner in the middle of the table.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

Nutrition facts

540 kcal per serving

Protein
34 g
Carbohydrates
78.4 g
of which sugars
4 g
Fat
9.2 g
of which saturated fat
3.2 g
Fiber
3.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Crush the lemongrass, garlic and ginger, then simmer them for 10 minutes in the stock with the fish sauce.
  2. Meanwhile, soak the noodles and glass noodles in hot water for 5 minutes, then drain them.
  3. Thinly slice the pork and clean the prawns. Wash the cabbage and bean sprouts, and cut the spring onions into short pieces.
  4. Arrange the noodles, vegetables, meat, prawns and raw beaten eggs on plates beside each guest.
  5. Place the pot of simmering broth on the burner in the centre of the table.
  6. Each person dips their ingredients into the broth for a few seconds to a few minutes, until cooked, then dips them in the lime and chilli sauce.
  7. Add coriander and white pepper at the end to season.

Variations and tips

Vegetarian version. Replace the broth with vegetable stock, and the pork and prawns with tofu and shiitake mushrooms.

Using what's available here. If lemongrass is unavailable, use the zest of a lime in the broth.

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Original Ecomely recipe.