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Chinese Chicken and Shrimp Vermicelli Soup

Yields1 ServingPrep Time20 minsCook Time20 minsTotal Time40 mins

 100 g Chinese noodles
 2 Chicken drumsticks
 6 Raw shrimps
 4 Chinese cabbage leaves or white cabbage
 4 Lettuce leaves
 4 Black mushrooms
 1 Onion
 2 Eggs
 4 tbsp Oyster sauce
 2 tbsp Sunflower oil
 2 tbsp Fish sauce
 2 tbsp Vinegar
 2 tsp Potato starch
 2 tsp Chopped spring onion chives
 2 tsp Fresh coriander
 1 tsp Sesame oil
 1 Chicken stock cube
 27 fl oz Water
How To Make

Start making Chinese chicken and shrimp vermicelli soup by first frying the chicken drumsticks in a pot with sunflower oil. Add the oyster sauce and the fish sauce. Cover with water, add the chicken stock cube (crumble it to melt more easily) and cook until the chicken meat falls off the bone.


In a bowl of cold water, soak the Chinese noodles. Once they are soft, drain them.


Wash, dry, and slice the black mushrooms, cabbage, and onion.


Décortiquez les crevettes mais laissez les têtes pour le goût.


Pour the whole, vermicelli, vegetables (without the onion) and shrimps, into the broth. Bring to the boil and pour in the beaten egg little by a little while stirring.


Add the potato starch diluted in a little cold water to thicken the broth.


Meanwhile, pour the vinegar, chopped onion, coriander and sesame oil into a large soup bowl, then pour the hot soup. Mix, sprinkle with spring onions and serve the hot Chinese chicken and shrimp vermicelli soup.