A refreshing and light soup bursting with the zesty flavor of lemon and fresh coriander. This Indo-Chinese classic with tender chicken and crisp veggies is perfect for a cozy evening or when you're feeling under the weather.
Prep15 min
Cook20 min
Servings4
Serving size: 1.5 cups
129cal
12gprotein
9gcarbs
5g
Ingredients
200 g Boneless Skinless Chicken Breast (Boiled and shredded)
6 cup Chicken Stock (Low sodium preferred)
1 tbsp Vegetable Oil
1 tbsp Ginger (Finely chopped)
4 clove Garlic (Finely chopped)
2 pcs Green Chilli (Finely chopped, adjust to taste)
Succulent prawns tossed in a fiery, garlicky sauce with crisp bell peppers and onions. This Indo-Chinese appetizer is a flavor explosion, perfect for parties or as a quick weeknight side dish.
This indo_chinese dish is perfect for dinner. With 410.9 calories and 40.21g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp Cornflour
0.25 cup Water (For cornflour slurry)
1 tsp Salt (Adjust to taste)
0.5 tsp White Pepper Powder
0.5 tsp Sugar (Helps balance flavors)
3 tbsp Lemon Juice (Freshly squeezed)
0.5 cup Coriander Leaves (Chopped)
2 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Sauté Aromatics and Vegetables
Heat oil in a large pot or Dutch oven over medium heat.
Add the finely chopped ginger, garlic, green chilies, and spring onion whites. Sauté for 1 minute until fragrant.
Add the finely chopped carrot and shredded cabbage. Stir-fry for 2-3 minutes until they soften slightly but remain crisp.
2
Simmer the Soup Base
Pour in the chicken stock and bring it to a rolling boil.
Add the shredded chicken, salt, white pepper powder, and sugar. Stir to combine.
Reduce the heat to low and let the soup simmer gently for 5-7 minutes, allowing the flavors to meld.
3
Thicken the Soup
In a small bowl, whisk the cornflour with 1/4 cup of cold water until you have a smooth, lump-free slurry.
While stirring the simmering soup continuously with one hand, slowly pour in the cornflour slurry with the other. This prevents lumps from forming.
Continue to stir and cook for 2-3 minutes until the soup thickens to your desired consistency.
4
Add Final Flavors and Serve
Turn off the heat completely. This is crucial to preserve the fresh taste of the lemon and coriander.
Stir in the fresh lemon juice and chopped coriander leaves.
Taste and adjust seasoning if necessary. Add more salt, pepper, or lemon juice as needed.
Ladle the hot soup into bowls, garnish with fresh spring onion greens, and serve immediately.
282cal
28gprotein
18gcarbs
11gfat
Ingredients
500 g Prawns (Medium-sized, shelled and deveined)
7 tsp Cornflour (6 tsp for marinade, 1 tsp for slurry)
1 tbsp All-Purpose Flour (Also known as Maida)
1 tsp Ginger Garlic Paste
0.75 tsp Black Pepper Powder (Divided use)
0.75 tsp Salt (Divided use)
3 tbsp Vegetable Oil (For frying and stir-frying)
12 cloves Garlic (Finely chopped)
1 inch Ginger (Finely chopped)
3 pcs Green Chillies (Slit lengthwise)
1 medium Onion (Cut into 1-inch cubes)
1 medium Capsicum (Any color, cut into 1-inch cubes)
0.25 cup Spring Onion Whites (Chopped)
2 tbsp Soy Sauce (Use light soy sauce)
1 tbsp Red Chili Sauce
1 tsp White Vinegar
0.5 tsp Sugar
2 tbsp Water (For cornflour slurry)
3 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Marinate the Prawns (15 minutes)
Pat the prawns completely dry with paper towels. This is crucial for a crispy coating.
In a mixing bowl, combine the dry prawns with 6 tsp (2 tbsp) of cornflour, all-purpose flour, ginger garlic paste, 0.5 tsp salt, and 0.5 tsp black pepper powder.
Toss well until each prawn is evenly coated.
Set aside to marinate for 10-15 minutes.
2
Shallow-Fry the Prawns (5 minutes)
Heat 3 tbsp of oil in a wok or large pan over medium-high heat.
Once the oil is hot, carefully place the marinated prawns in a single layer. Avoid overcrowding the pan; fry in batches if necessary.
Fry for 1-2 minutes per side until they turn pink, curl up, and the coating is light golden and crisp.
Remove the cooked prawns with a slotted spoon and place them on a plate lined with a paper towel.
3
Sauté Aromatics & Vegetables (5 minutes)
In the same wok with the remaining oil, add the finely chopped garlic, ginger, slit green chillies, and spring onion whites.
Sauté on high heat for about 1 minute until fragrant, being careful not to burn the garlic.
Add the cubed onion and capsicum. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be slightly tender but still retain a crisp bite.
4
Create Sauce & Finish (5 minutes)
Lower the heat to medium. Add the soy sauce, red chili sauce, vinegar, sugar, and the remaining 0.25 tsp of salt and 0.25 tsp of black pepper to the wok. Stir well to combine.
In a small bowl, mix the remaining 1 tsp of cornflour with 2 tbsp of water to create a smooth slurry with no lumps.
Pour the slurry into the wok, stirring continuously. Cook for about 30-60 seconds until the sauce thickens and becomes glossy.
Immediately return the fried prawns to the wok.
Gently toss everything together for about 1 minute, ensuring the prawns are fully coated in the delicious sauce.
Garnish with freshly chopped spring onion greens and serve immediately.
