Appon's Thai Food Recipes

« Green Eggs and Ham ( Gang Khiew Wan Hur Kai Nieng ) | Main | Stir Fried Rice ( Kua Pad Mu ) »

Fish Stomach Soup ( Gar Por Bla )


Stop, don't run away! Although this dish is normally made with fish stomachs, Thais also make it with fried pork rind, the kind you can find as a snack next to crisps (chips) in your local supermarket. It's not particularly unusual to see odd parts of fish used in soups, think of shark fin soup in Chinese cuisine, so this dish is not as strange as it may seem, but still, if fish stomach puts you off, use pork rind gratons instead. Another item you may not be familar with is Maggi sauce, this is a Nestlé made dark seasoning sauce that is very popular in Thailand and is available worldwide.

Ingredients for 2 People
100 gms Fish Stomach or Fried Pork Rind 'Snacks'
500 ml Chicken Stock
50 gms Chicken Breast
50 gms Crab meat
50 gms Cooked Bamboo (e.g. Canned)
6 Hard Boiled Quail Eggs
2 Shitake Mushrooms
1 Tablespoon Maggi Sauce
1 Tablespoon Sugar
1 Tablespoon Light Soy Sauce
1 Tablespoon Dark Soy Sauce
1 Tablespoon Oyster Sauce
1 Teaspoon Salt
2 Tablespoons Corn Flour
20 gms Chopped Coriander Leaves

1. Clean the fish stomachs very very well and soak in water for 30 minutes. You may need to soak and rinse the fish stomachs two or three times.
2. Boil the fish stomach for 5-10 minutes and clean again in cold water.
3. Soak the shitake mushrooms for 10 minutes and chop them into bite sized pieces.
4. Boil the chicken stock, add the shitake mushrooms, and the chicken breast.
5. When the chicken breast is cooked, remove it from the boiling stock and shred it into smaller pieces and set aside.
6. Continue to cook the chicken stock with the mushrooms until the mushrooms are so soft, they nearly break up in the stock.
7. Add the crab, bamboo, light soy sauce, dark soy sauce, oyster sauce, salt, Maggi sauce, and sugar.
8. Dissolve corn flour into 4 tablespoons of water and add to the soup, cook for 1 minutes to thicken it.
9. Serve the soup in a bowl with the shredded chicken meat and the boiled quail eggs added, and some chopped coriander to garnish.

Serve With
The following condiments are typically served for the guest to choose from:
Flaked Chilli

Comments (6)


Uhh, I love Thai food, but I can't see myself cooking this one.


Don't worry Sandy, the fried pork rind is an acceptable alternative, even in Thailand!


I found your blog through the Food Blog Awards. Great Blog! I love Thai food. I just put you in my feed reader.


We usually have fish stomach soup (with cabbage, carrot, fishballs) for Chinese New Year. Missing it now for the coming Chinese New Year.


:) My Thai neighbour just got me a big bag of the fish stomach for me from Thailand. It's my favourite! I soak the fish stomach in hot water (to get rid of the oiliness in it) before adding to the soup. Yummy!


What type of fish is used in this dish? Where can I purchase the fish and how should I ask for it? Sounds like something I would be interested in cooking.

[Appon]Buy it already prepared and dried from asian grocers.

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

Content Copyright 2004-2015 All rights reserved.


This page contains a single entry from the blog posted on January 5, 2007 11:06 AM.

The previous post in this blog was Green Eggs and Ham ( Gang Khiew Wan Hur Kai Nieng ).

The next post in this blog is Stir Fried Rice ( Kua Pad Mu ).

Many more can be found on the main index page or by looking through the archives.