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Chicken Manchow Soup

Chicken Manchow Soup Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 tbsp finely chopped garlic
  • 1 tbsp grated fresh ginger
  • 2 green chilies, finely chopped
  • 1 boneless skinless chicken breast (6 oz / 170 g), cut into small cubes
  • 1 cup finely shredded green cabbage
  • ½ cup julienned carrots
  • ½ cup thinly sliced capsicum
  • 4 cups chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp red chili sauce
  • ½ tsp freshly ground black pepper
  • Salt, to taste
  • 2 tbsp cornstarch mixed with 2 tbsp cold water
  • 1 large egg, beaten
  • 2 spring onions, thinly sliced
  • 1 cup fried noodles

Method
 

  1. Heat oil in a large pot over medium-high heat. Add garlic, ginger, and green chilies; stir 30 seconds. Add chicken and cook 4 minutes until opaque.
  2. Add cabbage, carrots, and capsicum; stir 1 minute. Pour in broth, soy sauce, vinegar, chili sauce, and black pepper. Bring to a boil, then simmer 5 minutes. Taste and add salt if needed.
  3. Stir in cornstarch mixture and simmer 1 to 2 minutes until thickened. Slowly drizzle beaten egg while stirring in one direction, then cook 30 seconds until egg sets.
  4. Ladle soup into bowls. Top with crispy noodles and spring onions. Serve immediately.

Notes

The crispy noodles are essential for texture; add them just before eating so they stay crunchy. If you like your soup extra thick, increase the cornstarch mixture to 3 tablespoons each of cornstarch and water.