Zuppa Thai Taipei - soup with Thai and Taiwanese flavors

Previously, when we lived in America, I had the recipe for Zuppa Toscana that was delicious. So after we moved here I had to re-invent the soup with my own recipe and it turned into a soup with Thai and Taiwanese flavors:


1-2 sausage - for this we bought the Taiwanese ones that you can get off the streets or in grocery stores
1 large onion, chopped
3 cloves garlic, minced
sea salt - (just a pinch)
Black pepper (or whatever spice you like)
6 cups of broth (I used the broth from our hot pot mix)
4 large potatoes, diced
1 bunch of whatever vegetables you like, chopped fine
3/4 c. coconut cream
4 slices cooked bacon, chopped
Herbs for seasoning

In a large pot over medium heat, cook bacon, 3 to 5 minutes. Transfer to a plate to drain the fat.
Add onion to the pot and let cook until soft/caramelized, 5 minutes, then add garlic and cook until fragrant, 1 minute or less. Add in the sausages. Season with salt and pepper. Add broth and potatoes and cook until potatoes are tender, 15 to 20 minutes.
Stir in your vegetable of choice and let cook until leaves are tender and still green, 1-2 minutes, then stir in coconut cream, and bacon and simmer around 5 minutes.
Season with pepper, whatever herb you like, and serve.

Here's the final product, and it was delicious and very different from the original zuppa toscana!


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