Pha Lo Soup (Siricharoen)

Pha Lo Soup (Siricharoen)

Product Name: суп Пха Ло, Pha Lo Soup, Phalo Suppe, Soupe Pha-Lo, Sopa Pha-Lo, ซุปพะโล้

Synonyms: Chinese Thai egg soup, braised duck soup, braised chicken soup, five-spice soup.

Parts Used: coriander seeds, star anise fruit, cinnamon bark, licorice root, pepper fruit (dry spice mixture).

Nutritional Value of the Product: carbohydrates, dietary fiber, essential oils, tannins, flavonoids, minerals (calcium, magnesium, potassium, iron).

Main Beneficial Properties of the Product: anti-inflammatory action, antioxidant effect, digestive support, mild antispasmodic effect, improvement of gut microbiota, immune support.

Beneficial for Conditions: functional dyspepsia, irritable bowel syndrome (IBS), hyperlipidemia, obesity, arterial hypertension, type 2 diabetes, chronic inflammatory bowel diseases in remission.

Contraindicated for Conditions: spice allergy, hyperacid gastritis in the acute stage, gastric and duodenal ulcer, gout, chronic kidney failure, bronchial asthma with an allergic component.

Culinary Use: soups, braised dishes, marinades, broths, meat dishes, poultry dishes, egg dishes.

Forms and Processed Products: powder, dried fruit, cinnamon sticks, whole spice mixture.

Geography of Use and Dietary Traditions

The Pha-Lo spice mixture has Chinese roots, originating from the Teochew cuisine, from where the tradition spread to Thailand. The Thai version of Pha Lo soup is distinguished by a sweeter taste and active use of palm sugar and soy sauce. In the classic recipe, duck or chicken meat and hard-boiled eggs are added to the soup and braised for several hours, resulting in a thick, rich, and spicy broth. Pha-Lo has become a traditional part of Thai cuisine, found in markets and at family feasts. The soup symbolizes hospitality and prosperity. In Thailand, it is eaten as an everyday dish, while in Chinese culture it is associated with domestic comfort and traditions of slow braising.

Toxicity and Food Safety

The spices in the mixture are safe in recommended quantities; excessive consumption may cause dyspeptic disorders, allergic reactions, and increased blood pressure. Children and pregnant women are advised to consume in moderate doses.

Product Composition: star anise, coriander seeds, cinnamon, licorice root, black pepper, spicy powder mixture (ground spices)

Manufacturer: Siricharoen Co., Ltd. (Thailand)

Culinary Recipes with Pha Lo Soup

Recipe 1. Pha-Lo with Duck

• Ingredients: farm duck 1300 g, chicken eggs 6 pcs, Pha-Lo spice mixture 100 g, garlic 20 g, shallot 30 g, ginger 15 g, natural soy sauce 80 ml, light soy sauce (tamari) 40 ml, coconut sugar 30 g, sea salt 5 g, coconut oil 15 ml, water 2500 ml, cilantro 10 g.
• Cooking Instructions: wash the duck, cut into pieces, pat dry. In a pot, fry garlic, shallot, and ginger in coconut oil for 2–3 minutes at 160°C. Add the duck, fry until golden brown for 5 minutes. Pour in water, bring to a boil, skim off foam. Add soy sauces and coconut sugar. Add the spice mixture, simmer on low heat for 90–120 minutes. Add eggs 30 minutes before done. Serve with cilantro.
• Nutritional Value of the Dish: 320 kcal, proteins 22 g, fats 22 g, carbohydrates 8 g (per 300 g serving).
• Culinary Features: traditional version of Pha Lo soup in southern China and Thailand, served as a festive and family dish.

Recipe 2. Pha-Lo with Chicken

• Ingredients: farm chicken 1200 g, quail eggs 12 pcs, Pha-Lo spice mixture 100 g, garlic 15 g, shallot 20 g, ginger 10 g, light soy sauce 70 ml, dark soy sauce 30 ml, coconut sugar 20 g, sea salt 5 g, rice bran oil 15 ml, water 2500 ml, green onion 10 g, fresh cilantro 10 g.
• Cooking Instructions: cut the chicken into serving pieces. In a pot, fry garlic, shallot, and ginger in oil for 2 minutes at 160°C. Add the chicken and fry until browned for 5 minutes. Pour in water, bring to a boil, skim off foam. Add soy sauce, coconut sugar, and the spice mixture. Simmer for 60–70 minutes on low heat. Add quail eggs 15 minutes before the end of cooking. Serve with green onion and cilantro.
• Nutritional Value of the Dish: 250 kcal, proteins 20 g, fats 15 g, carbohydrates 7 g (per 250 g serving).
• Culinary Features: a lighter version of Pha Lo soup, popular in Thailand as an everyday dish, especially in the central and northern regions.