Talumein Soup
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
9 steps. 20 minutes total.
- 1
Step 1
- a.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.
- 2
Step 2
- a.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.
- 3
Step 3
- a.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.
- 4
Cook the chicken: Add the thinly sliced chicken to the pot
- a.Stir-fry for 3-4 minutes until the chicken is opaque and cooked through.
- 5
Stir-fry vegetables: Add the julienned carrot, capsicum, and shredded cabbage
- a.Increase the heat to high and stir-fry for 2 minutes. The vegetables should be tender yet crisp.
- 6
Step 6
- a.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.
- 7
Thicken the soup: Reduce the heat to a simmer
- a.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.
- 8
Combine and season: Add the cooked noodles to the soup
- a.Season with salt and black pepper powder. Stir gently to combine and allow everything to heat through for about 1 minute.
- 9
Garnish and serve: Ladle the hot soup into bowls
- a.Garnish generously with fresh spring onion greens and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra flavor, marinate the sliced chicken in 1 teaspoon of soy sauce, 1/2 teaspoon of ginger-garlic paste, and a pinch of pepper for 15 minutes before cooking.
- 2To prevent mushy noodles in leftovers, store the cooked noodles and the soup base in separate containers. Combine and reheat when ready to eat.
- 3Don't overcook the vegetables; they should retain a slight crunch for the best texture.
- 4Always mix cornstarch with cold water before adding it to hot liquid to ensure a smooth, lump-free soup.
- 5For a richer flavor, use a good-quality homemade or store-bought stock.
Adapt it for your goals.
Vegetarian
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.
SeafoodSeafood
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.
Spicier VersionSpicier Version
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.
Why this is on our healthy list.
Rich in Lean Protein
Chicken breast provides high-quality protein essential for muscle repair, growth, and overall body function, while being low in fat.
Packed with Vegetables
Carrots, cabbage, and capsicum offer essential vitamins, minerals, and dietary fiber, which supports digestive health and provides a range of micronutrients.
Immunity Boosting Properties
The inclusion of garlic and ginger, known for their anti-inflammatory and antimicrobial properties, can help support a healthy immune system.
Frequently asked questions
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.