Chicken Manchow Soup
A hot, peppery Indo-Chinese soup loaded with shredded chicken, vegetables, and bold aromatics. It gets its signature depth from soy sauce, garlic, and a little chili, making it perfect for cool evenings or a light starter.
For 4 servings
- boil · ~15 min
Boil the chicken.
1.Add chicken breast and 1.25 liters water to a pot.2.Bring to a boil over medium-high heat.3.Lower the heat and cook until the chicken is tender and cooked through, about 12-15 minutes.4.Lift out the chicken and keep the cooking liquid in the pot.TIPSkim off any foam from the top for a clearer soup. - prep · ~5 min
Shred the chicken and prep the slurry.
1.Shred the boiled chicken into thin strands.2.Mix cornflour with 2 tbsp water in a small bowl.3.Stir until smooth with no lumps.4.Set both aside. - saute · ~4 min
Cook the aromatics and vegetables.
1.Heat oil in a deep pan over medium heat.2.Add garlic, ginger, green chili, and spring onion whites.3.Cook for 1 minute until fragrant.4.Add carrot, cabbage, and bell pepper, then cook for 2-3 minutes.TIPKeep the vegetables slightly crisp for the classic Manchow texture. - simmer · ~5 min
Build the soup.
1.Pour the reserved chicken cooking liquid into the pan.2.Add shredded chicken, soy sauce, red chili sauce, black pepper, and salt.3.Stir well and bring to a gentle simmer.4.Cook for 5 minutes so the flavors blend. - mix · ~2 min
Thicken the soup.
Stir the cornflour slurry once more, then pour it into the simmering soup in a thin stream. Stir continuously for 1-2 minutes until the soup lightly thickens.
- garnish · ~1 min
Finish with vinegar and spring onion greens.
Add vinegar and most of the spring onion greens. Give the soup a final stir and switch off the heat.
- serve
Serve the soup hot.
Ladle into cups and scatter the remaining spring onion greens on top before serving.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Skim the foam while boiling the chicken to keep the broth cleaner and the final soup less muddy.
- 2Shred the chicken while it is still warm; it pulls into finer strands that suit Manchow soup better.
- 3Do not overcook the cabbage and bell pepper—slight crunch is key to the classic Indo-Chinese texture.
- 4Stir the cornflour slurry again just before adding, because the starch settles quickly at the bottom.
- 5Add the slurry in a thin stream to gently simmering soup, not a hard boil, to avoid cloudy lumps.
- 6Finish the vinegar after switching off the heat so its sharpness stays bright instead of cooking away.
- 7If making ahead, store the soup slightly thinner; it thickens more as it cools and rests.
Adapt it for your goals.
Low-oil
Use half the oil and sauté the aromatics with a splash of stock; good if you want a lighter bowl without losing the soup's punchy flavor.
high proteinHigh-protein
Add extra shredded chicken for a heartier soup that works well as a light meal rather than just a starter.
vegetarianVegetarian
Replace chicken with mushrooms and use vegetable stock for a meat-free version that still has savory depth and classic Manchow character.
extra spicyExtra-spicy
Increase green chili and red chili sauce if you prefer the hotter restaurant-style Indo-Chinese profile.
Why this is on our healthy list.
Lean Protein Support
Chicken breast adds lean protein, making the soup more satisfying while keeping it relatively light.
Vegetable-Rich Bowl
Cabbage, carrot, bell pepper, and spring onion bring fiber and a mix of vitamins from multiple colorful vegetables.
Warming Aromatics
Garlic, ginger, and chili contribute bold flavor, so the soup feels robust without relying on heavy fats.
Frequently asked questions
Yes, but use a light chicken stock in place of the poaching liquid so the soup still has depth. Add the shredded cooked chicken during the simmering step.
