The Easiest Thai Fish Maw Soup Ever with Abalone! 泰式鲍鱼鱼鳔汤 Chinese New Year Reunion Dinner Recipe

Although referred to as Thai fish maw soup, this is actually a Chinese dish. However, the Thais have tailored it to their tastes by incorporating aromatic elements like fish sauce and coriander roots. In Chinese culinary traditions, fish maw holds a revered status as a delicacy, believed to offer a range of health benefits, from anti-ageing properties to digestive support, immune enhancement, and respiratory health. Serving this dish during Chinese New Year reunion dinners is considered auspicious, symbolising prosperity. By incorporating fish maw and adding abalone, it underscores the significance and respect for this special occasion. Most importantly, this dish is straightforward to prepare and can be cooked in a relatively short time. We wish you joy in your culinary adventures and Gong Xi Fa Cai every day!

See the ingredient list below for your easy reference.

Hope you can recreate this yummy recipe in the comfort of your home. Happy cooking!

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The Easiest Thai Fish Maw Soup Ever with Abalone! 泰式鲍鱼鱼鳔汤 Chinese New Year Reunion Dinner Recipe
Serves 6

INGREDIENT LIST
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Blanched crab meat & fish maw
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4 young ginger slices
200g (7.05 oz) frozen crabmeat (adjust quantity as desired)
60g (2.12 oz) fish maw, blanch first then cut into small bite-size pieces

Other ingredients
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1 tbsp sesame oil
6 young ginger slices
1.1L (37.2 fl oz) water
1 can abalone (add brine to enhance the flavour of the soup; if not using abalone, replace brine with 400ml or 13.5 fl oz water)
4 cilantro roots, lightly smashed
1.5 tbsps oyster sauce
1 tbsp fish sauce
1 chicken stock cube (if using chicken stock, omit this and replace water with chicken stock)
60g (2.12 oz) dried Shiitake mushrooms, rehydrated and cut into strips (weight taken before rehydration)
A few dashes of white pepper
0.5 tbsp premium dark soy sauce
Some tapioca or cornstarch solution

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Don't know where to get the ingredients or don't know how they look like? See the links below.

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