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A classic Indo-Chinese favorite, this soup is the perfect balance of spicy and tangy flavors. Loaded with shredded chicken, crisp vegetables, and a silky texture, it's a comforting bowl for any day.
For 4 servings
Prepare Components
Sauté Aromatics and Vegetables
Build and Simmer the Soup
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A classic Indo-Chinese favorite, this soup is the perfect balance of spicy and tangy flavors. Loaded with shredded chicken, crisp vegetables, and a silky texture, it's a comforting bowl for any day.
This indo_chinese recipe takes 35 minutes to prepare and yields 4 servings. At 218.53 calories per serving with 21.27g of protein, it's a beginner-friendly recipe perfect for appetizer or lunch or dinner.
Thicken the Soup
Create Egg Ribbons
Garnish and Serve
Replace chicken with 200g of cubed firm tofu or paneer. Use a quality vegetable broth instead of chicken broth.
Substitute chicken with 200g of small, peeled shrimp. Add them during the last 2-3 minutes of simmering to prevent overcooking.
Add 1-2 finely chopped green or red chilies along with the ginger and garlic, and/or drizzle with chili oil before serving.
Include other vegetables like thinly sliced bell peppers, bamboo shoots, or baby corn for more texture and nutrients.
The chicken and egg in this soup provide high-quality lean protein, which is essential for muscle repair, immune function, and promoting a feeling of fullness.
Ingredients like ginger, garlic, and shiitake mushrooms are renowned for their immune-boosting and anti-inflammatory properties, helping your body fend off common illnesses.
As a broth-based soup, it's an excellent way to stay hydrated. The warm, flavorful broth is incredibly soothing, making it perfect comfort food, especially when you're feeling under the weather.
A typical serving of this soup (around 1.5 cups) contains approximately 180-220 calories, making it a light and satisfying option.
Yes, it is generally considered healthy. It's low in fat and calories, provides lean protein from chicken and egg, and is packed with vegetables. However, be mindful of the sodium content from soy sauce; you can use a low-sodium version to make it healthier.
Yes, you can make the soup base ahead of time and store it in the refrigerator for up to 3 days. Reheat it gently on the stove and add the egg ribbons just before serving for the best texture.
If your soup isn't thick enough, you can easily fix it. Mix 1 additional teaspoon of cornstarch with 2 teaspoons of cold water to make a slurry, then slowly stir it into the simmering soup until it reaches your desired consistency.
If you don't have rice vinegar, you can substitute it with white wine vinegar or apple cider vinegar. Start with a smaller amount and adjust to taste, as their flavors can be stronger.