Manchow soup has gained popularity in Indian Chinese cuisine for its simple preparation and bold, spicy flavor. It can be found in numerous restaurants and street food carts. Although the soup is named after the Asian region of Manchuria, it does not resemble a dish commonly found in the region. Manchow soup originates from Meghalaya.
Almost all restaurants have this chicken manchow soup on their menu cards. In addition to chicken, this soup also contains nutritious ingredients like vegetables, mushrooms and fun ingredients like noodles. As a result, this manchow soup is on everyone’s list of favorites from kids to old people, health conscious people to food lovers. So let’s see how to make delicious chicken manchow soup.
Manchow Soup Recipe Materials (Part I)
Boiled chicken cut into long pieces – 1 cup
Chicken stock – 4 cups
Cornflower – 4 tbsp
Coriander leaves – 1 tbsp (finely chopped)
Cabbage – 2 tbsp (finely chopped)
Capsicum – 2 tbsp (finely chopped)
Chilli powder – as per taste
Green Chilli – 2 tsp (finely chopped)
Mushrooms – 2 tbsp (finely chopped)
Spring onion – 2 tbsp (finely chopped)
Manchow Soup Recipe Materials (Part II)
French beans – 2 tbsp (finely chopped)
Garlic – 1 tsp (minced)
Ginger- 2 tsp (chopped)
Soy sauce – 1 tbsp
Ajinomoto – 1 pinch
Salt – as per taste
Oil – 1 tbsp
Boil and fry the noodles to make crispy fried noodles.
Procedure (Part I)
Heat oil and fry ginger, garlic, chillies in it for 2 minutes. Add the vegetables, mushroom, pepper, salt and coriander leaves and fry for 2 more minutes. Add the boiled chicken to it and cook it well with enough water. Mix well with chicken stock, soy sauce, salt and Ajinomoto. When it boils, reduce the heat.
System (last part)
Mix cornflour with little water. Mix the cornflower in the soup and let it boil again. Turn off the heat when it thickens. Garnish with fried noodles and serve.