A hearty Shrimp-Chicken-Mushroom-Noodle Soup. This is simple to make, and the different components have to be assembled. The recipe has been divided into 3 parts.
Time: 40 mins
Serves : 4
INGREDIENTS:
Part 1:
Shrimp cleaned and deveined : 200 gms
Mushroom : 200gms (1 pack)
Ginger : 1 inch finely chopped
Pou Chong Chilli Pineapple Sauce : 3 tbsp
Salt & Pepper for seasoning
Part 2:
Chicken Thighs: 200 gms diced
Bell Peppers : 1/2 sliced
Pou Chong Dark Soy : 2 tbsp
Garlic : 2 large cloves finely chopped
Salt & Pepper for seasoning
Part 3:
Cabbage sliced : 100 gms
Shallots : 2-3 crushed
Spring Onions : green and white part chopped separately 100gms
Garlic : 1 large clove crushed
Sweet Corn : 100 gms
Mirin or Chinese cooking wine : 1/4 cup
Light soy: 2 tbsp
Cider Vinegar : 2tbsp
Chicken Bones for Stock
Salt & Pepper for seasoning
Boiled Egg Noodles : 1 Pack
METHOD:
For Part 3:
Dump in everything except the green part of the spring onions in a microwave proof large bowl. Add sufficient water and cook in micro-mode for 10 min at high. Every microwave is different so check after 10 min and if needed cook for another 5 min and set aside.
For Part 1:
Heat oil in a heavy bottom pan and at high heat add the ginger, stir well for a minute and add the shrimp and mushroom. Keep stirring and cook on a high flame for about 5-6 min, add the chilli pineapple sauce and season well. Cook for a 1-2 mins and take it off. The sauce should look sticky. Keep in mind not to lower the heat as water from mushroom might make it soggy.
For Part 2:
Clean the pan and add oil, heat the oil at high flame. Now add the chicken, and bell peppers. Cook for 3-4 min untill well seared, season and add the garlic and dark soy. Cook for another 4-5 mins or untill the chicken is tender.
Now the assembling part :
First of all fish out the bones, garlic and shallots from the broth and add the green onions. Now in a bowl place the noodles and top that with chicken, bell peppers and the shrimp n mushroom. Now add the broth along the side of the bowl. Garnish with the green onions and serve.
TIPS: You can use any vegetables of your choice.
Recipe by: Sourav Pal
Follow on Instagram @Sourav.tintin
Time: 40 mins
Serves : 4
INGREDIENTS:
Part 1:
Shrimp cleaned and deveined : 200 gms
Mushroom : 200gms (1 pack)
Ginger : 1 inch finely chopped
Pou Chong Chilli Pineapple Sauce : 3 tbsp
Salt & Pepper for seasoning
Part 2:
Chicken Thighs: 200 gms diced
Bell Peppers : 1/2 sliced
Pou Chong Dark Soy : 2 tbsp
Garlic : 2 large cloves finely chopped
Salt & Pepper for seasoning
Part 3:
Cabbage sliced : 100 gms
Shallots : 2-3 crushed
Spring Onions : green and white part chopped separately 100gms
Garlic : 1 large clove crushed
Sweet Corn : 100 gms
Mirin or Chinese cooking wine : 1/4 cup
Light soy: 2 tbsp
Cider Vinegar : 2tbsp
Chicken Bones for Stock
Salt & Pepper for seasoning
Boiled Egg Noodles : 1 Pack
METHOD:
For Part 3:
Dump in everything except the green part of the spring onions in a microwave proof large bowl. Add sufficient water and cook in micro-mode for 10 min at high. Every microwave is different so check after 10 min and if needed cook for another 5 min and set aside.
For Part 1:
Heat oil in a heavy bottom pan and at high heat add the ginger, stir well for a minute and add the shrimp and mushroom. Keep stirring and cook on a high flame for about 5-6 min, add the chilli pineapple sauce and season well. Cook for a 1-2 mins and take it off. The sauce should look sticky. Keep in mind not to lower the heat as water from mushroom might make it soggy.
For Part 2:
Clean the pan and add oil, heat the oil at high flame. Now add the chicken, and bell peppers. Cook for 3-4 min untill well seared, season and add the garlic and dark soy. Cook for another 4-5 mins or untill the chicken is tender.
Now the assembling part :
First of all fish out the bones, garlic and shallots from the broth and add the green onions. Now in a bowl place the noodles and top that with chicken, bell peppers and the shrimp n mushroom. Now add the broth along the side of the bowl. Garnish with the green onions and serve.
TIPS: You can use any vegetables of your choice.
Recipe by: Sourav Pal
Follow on Instagram @Sourav.tintin