- Fish stock cube/Shrimp stock ube 1 Cup (16 tbs) (Usually Knpor Brand)
Raw shrimp 2 Ounce (Shelled And Deveined)
White fish 3 Ounce (Choose Firm)
Scallops 2 Ounce
Calamari 2 Ounce (Criss-Cross Cuts & Tentacles)
Baby octopus 2 Ounce
Crab legs/Lobster slices or shelled rock shrimp or crayfish 2 Ounce
Oysters 2 Ounce
Beef steak 4 Ounce , thinly sliced
Leg lamb meat 4 Ounce , thinly sliced
Chicken breast 4 Ounce , thinly sliced
Pork meat 4 Ounce , thinly sliced (Tenderloin Works Great)
Water 4 Cup (64 tbs)
Chicken stock cube 1 , usually knorr brand Daemon 2 Ounce (Â 1/2 Slices Can Be Added To Broth At The Beginning)
Red bell peppers 2 Ounce (1 Inch Square Pieces)
Carrot 2 Ounce (Thin Slices)
Napa cabbage/Chinese cabbage 3 Ounce (1 1/5 Inch Slices)
Coriander leaves 2 Ounce
Green onions 2 Ounce (2 Inch Pieces)
Shitakes 3 Ounce (Cleaned)
4 Ounce , 1 inch pieces
Baby corn 3 Ounce
Broccoli floweret 3 Ounce
Vermicelli noodle 3 Ounce (Wunsen)
Eggs 2 , beaten (Added To The Soup With The Noodles)
Enoki mushroom/Straw mushrooms, white mushrooms, or presoaked dried shitakes can be used 1 Cup (16 tbs)
Taisuki sauce 1 Tablespoon (Traditional Old Style Sauce)
Garlic 10 Clove (50 gm)
Fermented bean curd 3 Tablespoon
Thai chilies 7
Lime juice 2 Tablespoon
Sugar 2 Tablespoon
Sesame oil 1 Teaspoon
Sweet chili sauce 2 Tablespoon
Thai sweet chili sauce 5 Tablespoon (Available At Asian Markets)
Bird chilies 4
Garlic 3 Clove (15 gm)
Fish sauce 2 Tablespoon
Green seafood sauce 2 Tablespoon
Green bird chilies 5
Garlic 4 Clove (20 gm)
Vinegar 2 Tablespoon
Sugar 13 Teaspoon
Lime juice 2 Teaspoon
Sukiyaki sauce 2 Tablespoon
Thai sweet chili sauce 6 Tablespoon
Light soy sauce 2 Tablespoon
Sugar 1 Tablespoon
Sesame oil 30 Milliliter
Toasted sesame seeds 2 Tablespoon
Chopped coriander 2 Tablespoon
Garlic 5 Clove (25 gm)
