Chicken-shrimp soup
One easy variant of Chinese chicken and shrimp soups. These soups can be made in hundreds of ways, though thinner, thicker, with coconut and so on. This soup was requested by my younger son, who liked a similar soup from the former Chinese restaurant Zen Zen in Tartu. The soup has improved over the years and has reached the point I will post it here.
Preparation time: 5-10 min preparation, 20-30 min preparation
Level: Easy
Quantity: Up to eight
Ingredients:
400g pack of chicken fillet
400g peeled shrimps, large or small
1 onion
3 cloves of garlic
2×2 cm piece of fresh ginger
Party green peas (frozen well suited)
A handful of green beans (frozen well suited)
A small jar of sweet corn
2 eggs (for making an omelet)
Half of the red peppers
1 raw chili
About 100ml soy sauce
2 tablespoons cornstarch or potato starch
Black pepper
Oil for browning
Preparation:
1. In a soup pot, using high heat brown slightly the onion, garlic, ginger, and chicken quickly for about 1 minute, lower the heat to medium
2. Add about 1.5L water and soy sauce
3. Add the bell pepper, peas and corn, chilly cut into strips, and a little later the green beans
4. Make a thin omelet from two eggs, cut it into 0.5 cm wide strips and add to the soup
5. Add the shrimp 5 minutes before the soup is ready so they do not boil too long.
6. Dissolve the starch in half a cup of cold water and add to the soup. Starch gives the soup a slight thickness like it is in Chinese soups. If you like more thick soup, add more starch.
7. Bring the soup to boil for a moment
8. Season the soup with black pepper
9. Serve with chopped green onions
Ready!
