Krapo Pla (กระเพาะปลา) Dried Fish Maw Soup

  • 960 ml (4 cups) water
  • 1 whole chicken breast, about 450 gm (1 lb)
  • 225 gm (8 oz) dried fish belly/fish maw (grapraow pla), soaked in hot water until soft
  • 120 ml (⅓ cup) light soy sauce
  • 1 tablespoon sweet soy sauce
  • 120 ml (½ cup) bamboo shoot strips
  • ¼ teaspoon white pepper
  • 4 small hard-boiled eggs, shelled and, if desired, sliced (Quail eggs are the traditional)
  • ~60 ml (¼ cup) cilantro/coriander, chopped
  1. Heat the water to boiling in a large saucepan and simmer the chicken breast for about 10 to 15 minutes or until done. Reserve the chicken stock. 
  2. Place the cooked chicken breast in cold water to cool. 
  3. Remove the meat from the bone and discard the skin. Shred the meat and set aside. Wings and giblets maybe added to the pot.
  4. Drain the re-hydrated fish maw, squeeze out any excess water and cut into 1 inch pieces. 
  5. Heat the chicken stock to boiling, add the dried fish maw and all the remaining ingredients except the eggs and the cilantro/coriander. 
  6. Stir in the shredded chicken and cook until hot. 
  7. Serve in bowls with egg and cilantro garnish. Place chillie vinegar on the table for those who would like to further season the broth.