Chicken Manchow Soup combines tender chicken, fresh vegetables, and bold flavors of garlic, soy sauce, and chili. The soup base is simmered to perfection, thickened with a cornflour slurry, and topped with crunchy fried noodles. Aromatics like ginger, garlic, and spring onions enhance its rich taste, while chili sauce and vinegar add a zesty kick. The vegetables remain crunchy, adding a refreshing texture to the warm soup. Garnished with crispy noodles, this soup is a perfect balance of comfort and flavor. Serve it hot for an irresistible meal starter.
Ingredients
For the Soup Base:
- Chicken: 100-150 grams, boneless, finely chopped or shredded
- Chicken Stock or Water: 4 cups
- Garlic: 6-8 cloves, finely chopped
- Ginger: 1-inch piece, finely chopped
- Green Chilies: 2, finely chopped
- Onion: 1 small, finely chopped
- Spring Onions: 1/2 cup (white and green parts separated)
- Carrot: 1 small, finely chopped
- Cabbage: 1/2 cup, finely shredded
- Capsicum: 1/2 small, finely chopped
- Mushrooms (optional): 1/4 cup, sliced
- Soy Sauce: 2 tablespoons
- Green Chili Sauce: 1 tablespoon
- Vinegar: 1 teaspoon
- Black Pepper Powder: 1 teaspoon
- Cornflour Slurry: 2 tablespoons cornflour mixed in 1/4 cup water
- Oil: 2 tablespoons (any neutral oil like vegetable or sesame)
- Salt: To taste
- Water: If needed to adjust consistency
For the Fried Noodles:
- Noodles: 1 small pack (100 grams)
- Oil: For deep frying
- Salt: A pinch
Step- By-Step Instructions
1. Prepare the Fried Noodles
- Boil the noodles as per package instructions. Drain and rinse with cold water. Toss with a pinch of salt.
- Heat oil in a deep pan for frying. Add the noodles in batches and fry until crispy and golden. Drain excess oil on paper towels.
- Set the crispy noodles aside to use as a garnish.
2. Cook the Chicken
- Heat 1 tablespoon of oil in a deep pot or wok over medium heat.
- Add the chopped chicken pieces and cook for 3-4 minutes until lightly browned and cooked through. Remove the chicken and set it aside.
3. Sauté the Aromatics and Vegetables
- In the same pot, add the remaining oil. Add chopped garlic, ginger, and green chilies. Sauté for 1 minute until fragrant.
- Add the white part of the spring onions and chopped onions. Cook for another minute.
- Now add the chopped carrot, cabbage, capsicum, and mushrooms (if using). Stir-fry for 2-3 minutes over high heat to keep the vegetables crunchy.
4. Make the Soup Base
- Pour in 4 cups of chicken stock or water. Stir well.
- Add soy sauce, green chili sauce, vinegar, black pepper powder, and salt to taste. Mix everything well.
- Add the cooked chicken back to the pot and bring the soup to a boil.
5. Thicken the Soup
- Lower the heat to medium and add the cornflour slurry (cornflour mixed with water) while stirring continuously.
- Let the soup simmer for 2-3 minutes until it thickens slightly and reaches the desired consistency.
6. Final Touch and Serve
- Turn off the heat and add the green parts of the spring onions. Mix well.
- Pour the hot chicken Manchow soup into serving bowls.
- Top each bowl with a generous handful of crispy fried noodles.
Serving Suggestion
- Serve the soup hot, garnished with additional spring onion greens or a squeeze of lemon juice for extra flavor.
- Pair it with a side of chili sauce or soy sauce for those who prefer an extra kick.
Tips:
- Adjust Spice Levels: Increase or reduce the green chilies and chili sauce to control the spiciness.
- Crunchy Vegetables: Don’t overcook the vegetables to retain their crunchiness and freshness.
- Stock Options: Use homemade chicken stock for a richer flavor. If unavailable, water with bouillon cubes can also work.
- Noodles: Fry the noodles on medium heat to ensure they turn golden and crispy without burning.
Conclusion
This Chicken Manchow Soup is a delightful combination of bold flavors, tender chicken, crunchy vegetables, and crispy fried noodles. It’s a wholesome, satisfying, and restaurant-style soup you can easily prepare at home for any occasion. Perfect for cozy nights or as an appetizer for a festive meal.
