I loved a Chinese restaurant soup that had a lot of creamy broth that was nearly pure white. It had a small amount of chunk chicken, sliced mushrooms (white), and peas in it. The restaurant changed hands, and alas, the menu also.
Is this familiar to anyone? Do you have a recipe?
This is some years back, before Thai/fusion food reached us. It was listed as a 'creamy chicken soup'.
Dave C
Favorite Answer
The soup sounds more like a Thai soup (nearly pure white) where the white comes from coconut milk (Tom Khai Gai).
Chinese soups tend to be clear broths with floaty bits, such as, wontons, egg flower other noodles soups.
Edit... the closest I can think of is something like this (http://theallamericanchinesecookbook.com/2009/03/creamy-corn-and-mushroom-soup/) but it's not pure white.
I still think it's a Thai soup. Maybe the owners were Thai, but cooked Chinese food to please the local clientele.
Try Tom Khai Gai at your local Thai restaurant to see if it compares. :-)
christnp
It sounds like a Thai soup called Tom Kha Gai (or sometimes just Tom Kha). The restaurant was probably more "Asian" than pure, traditional Chinese.
Peas are a little nontraditional, but some recipes do include them. You can add them to any Tom Kha recipe. Use frozen peas and add them during the last couple minutes of cooking.
Elle Z
It sounds like a mushroom soup. Most chinese broths are clear not consisting of a cream base but all mushroom soupls are in white sauce because it's made with cream.
Anonymous
soup works like this
-get a pot
-shove random foods in it
-cook it
-its all good after that
:D