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A hearty Indo-Chinese soup packed with tender chicken, noodles, and crisp vegetables in a thick, savory, and tangy broth. This restaurant-style favorite is a perfect one-bowl meal for a chilly evening, ready in under 30 minutes.
For 4 servings
Prepare the noodles: Cook the Hakka noodles according to the package instructions until al dente, typically for 5-7 minutes. Drain, rinse with cold water to prevent sticking, and set aside.
Make the slurry: In a small bowl, whisk the cornstarch with 1/4 cup of cold water until completely smooth. This is your thickening agent. Set it aside for later.
Sauté aromatics: Heat the vegetable oil in a large pot or wok over medium-high heat. Add the chopped ginger, garlic, green chilies, and spring onion whites. Sauté for 45-60 seconds until fragrant.
Cook the chicken: Add the thinly sliced chicken to the pot. Stir-fry for 3-4 minutes until the chicken is opaque and cooked through.
Stir-fry vegetables: Add the julienned carrot, capsicum, and shredded cabbage. Increase the heat to high and stir-fry for 2 minutes. The vegetables should be tender yet crisp.
Build the broth: Pour in the chicken broth, soy sauce, red chili sauce, and white vinegar. Stir well and bring the mixture to a rolling boil, which should take about 3-4 minutes.
Thicken the soup: Reduce the heat to a simmer. Give the cornstarch slurry a quick stir, then slowly pour it into the soup while stirring continuously to prevent lumps. Simmer for 1-2 minutes until the soup thickens slightly and becomes glossy.
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A hearty Indo-Chinese soup packed with tender chicken, noodles, and crisp vegetables in a thick, savory, and tangy broth. This restaurant-style favorite is a perfect one-bowl meal for a chilly evening, ready in under 30 minutes.
This indo_chinese recipe takes 35 minutes to prepare and yields 4 servings. At 316.47 calories per serving with 22.91g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and season: Add the cooked noodles to the soup. Season with salt and black pepper powder. Stir gently to combine and allow everything to heat through for about 1 minute.
Garnish and serve: Ladle the hot soup into bowls. Garnish generously with fresh spring onion greens and serve immediately.
Replace chicken with 200g of cubed firm tofu, paneer, or a mix of mushrooms (like shiitake and button). Use vegetable broth instead of chicken broth.
Substitute chicken with 200g of peeled and deveined shrimp. Add the shrimp in the last 2-3 minutes of cooking the broth, just before thickening, as they cook very quickly.
Increase the amount of red chili sauce to 1.5-2 tablespoons, or add 1/2 teaspoon of chili flakes along with the aromatics for an extra kick.
Chicken breast provides high-quality protein essential for muscle repair, growth, and overall body function, while being low in fat.
Carrots, cabbage, and capsicum offer essential vitamins, minerals, and dietary fiber, which supports digestive health and provides a range of micronutrients.
The inclusion of garlic and ginger, known for their anti-inflammatory and antimicrobial properties, can help support a healthy immune system.
One serving of Talumein Soup contains approximately 420-480 calories, depending on the specific ingredients used, such as the type of noodles and the amount of oil.
Talumein Soup can be a balanced meal, offering lean protein from chicken and vitamins from vegetables. However, it can be high in sodium due to soy sauce and broth. To make it healthier, use low-sodium soy sauce and broth, and increase the quantity of vegetables.
Yes, absolutely. For a vegetarian version, replace chicken with paneer, tofu, or mushrooms. For a vegan version, use tofu or mushrooms, vegetable broth, and ensure your noodles are egg-free.
For best results, store the soup base and the cooked noodles in separate airtight containers in the refrigerator for up to 3 days. This prevents the noodles from becoming soggy. Reheat the soup and add the noodles just before serving.
Talumein is an Indo-Chinese soup characterized by a thicker, savory broth flavored with soy sauce, vinegar, and chili sauce. Thukpa is a Tibetan noodle soup with a clearer, lighter broth, often flavored with spices like ginger, garlic, and sometimes Sichuan peppercorns.
Yes, feel free to add other vegetables like sliced mushrooms, baby corn, or bok choy. Add them along with the other vegetables in step 5.