Chicken Manchow Soup Recipe
Chicken Manchow soup recipe with step-by-step photos and a recipe video. It is a popular Indo-Chinese soup, quick and easy to make, made in one pot, ready in 30 minutes, and tastes much better than the restaurants. You will find a perfect balance of spice, flavor, and crunch in every spoonful.
Servings: 4 people
Calories: 204kcal
Equipment
- 1 Heavy bottom pot
Ingredients
For the fried noodles
- 1 cup cooked noodles
- oil to fry noodles
For Manchow soup
- 2 teaspoon garlic finely chopped
- 1 teaspoon ginger finely chopped
- 1 green chili finely chopped
- ¼ cup spring onion white part
- 1 small onion finely chopped
- 1 cup carrots finely chopped
- 1 cup cabbage finely chopped
- ½ red bell pepper finely chopped
- ½ green bell pepper finely chopped
- ½ yellow bell pepper finely chopped
- 1 cup button mushroom finely chopped
- 1 teaspoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon chili sauce
- 1 teaspoon black pepper powder
- Salt to taste
- 1 teaspoon vinegar
- 1 teaspoon sugar
- 1 cup cooked and shredded chicken
- 1 egg
- 4 cups chicken broth
Cornflour slurry
- 3 tablespoon corn flour
- 5 tablespoon water
Instructions
Preparations:
- Finely chop all the vegetables and keep them aside.
- Finely chop or chred the cooked chicken.
- Prepare the cornflour slurry by mixing cornflour/cornstarch and water. Make a smooth lump-free batter. Keep it aside.
Frying the noodles
- Cook noodles: Boil the noodles in salted water as per the package instructions. Drain and rinse them with cold water. Let the water drain completely.
- For crispy fried noodles: Sprinkle 2 teaspoons of cornflour over the cooked noodles and toss well. This helps remove extra moisture and makes the noodles crisp when fried.
Making the chicken Manchow soup
- Heat 1 cup of oil in a heavy-bottom pan or wok over medium-high heat. Fry the noodles until crisp, then flip and fry the other side. Remove and set aside.
- Remove extra oil from the pan, leaving about 1 tablespoon. Add ginger, garlic, and green chilies. Sauté for a minute.
- Add the onions (spring onion whites and red onion). Cook until onions turn soft.
- Add carrots, cabbage, bell pepper, and mushrooms. Cook for 2-3 minutes.
- Add 4 cups of chicken broth (recipe below) and bring it to a boil. Cook for 4-5 minutes on high heat.
- Add light soy sauce, dark soy sauce, chili sauce, black pepper powder, vinegar, sugar, and salt. Add salt carefully, as the sauces already have salt. Stir well.
- Add shredded chicken. Beat 1 egg and pour it slowly into the soup while stirring to make thin egg ribbons. Stir gently. Taste and adjust seasoning with more salt or pepper if needed.
- Add the cornflour slurry a little at a time, starting with 1 tablespoon. Stir and check the soup's thickness. Add more if needed (I used about 2 tablespoons total). Cook for 2 minutes.
- Finally, add coriander leaves and spring onion greens. Serve the Manchow soup with crispy fried noodles on top.
Video
Notes
- Finely chop the vegetables so they cook faster. Stir-fry them just until soft yet crunchy. Don't overcook the vegetables.
- Add cornflour slurry only when the soup starts boiling. Add 1 tablespoon at a time, stir, and check the thickness. Add more only if needed.
- Add fried noodles on top only before serving, or they will turn soggy.
- For that classic street-style flavor, add fresh coriander leaves at the end.
Nutrition
Calories: 204kcal | Carbohydrates: 26g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 1748mg | Potassium: 540mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6066IU | Vitamin C: 72mg | Calcium: 66mg | Iron: 2mg