Best 7 Chinese Chicken And Shrimp Noodle Soup Recipes

QUICK CHINESE SHRIMP NOODLE SOUP

Steps:

• Cook the noodles according to the package instructions and then drain.
• Add the chicken stock, fish sauce, soy sauces, lime juice, star anise, brown sugar, green onions, and bok choy.
• Bring to the boil and add the shrimp cook until they turn pink and add the noodles.
• Warm through, then pour into a bowl and serve topped with chilli flakes.

CHINESE CHICKEN NOODLE SOUP

Steps:

• Heat the oil in a 3.5 qt pot or dutch oven over medium heat until hot. Add the chicken thighs. Cook undisturbed for a minute or until the bottom turns light golden.
• Flip the chicken thighs. Add the garlic, ginger, green onion, cumin, and Sichuan peppercorns. Cook for 1 minute, stirring occasionally, until the spices release fragrance.
• Add the Shaoxing wine, stock, cilantro, and bay leaf. Bring to a boil over medium-high heat, then reduce to a simmer. Cook covered for 20 minutes.
• Meanwhile, cook the noodles in a separate pot according to package directions. (*Footnote 3)
• Remove the chicken with a pair of tongs and transfer it to a plate. Use two forks to remove and discard the chicken skin. Then use the forks to shred the chicken meat.
• Use a mesh colander to remove the solid ingredients and discard them.
• Add the soy sauce and taste the broth to adjust the seasoning. Heat over medium-high heat again, to return to a boil.
• Add the carrots and cook for 3 minutes. Add the bok choy for another minute or until it reaches the desired texture. Add back the shredded chicken and give it a stir, so it warms up again.
• Transfer the noodles, the broth and vegetables to serving bowls. Garnish with a sprig of cilantro and serve hot.

SHRIMP NOODLE SOUP

Steps:

• In a large saucepan over medium heat cook onion, garlic, ginger and crushed red pepper in oil for 2 minutes. Pour in broth, carrots, and celery and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Stir in snow peas and shrimp, cover, and cook for 3 minutes. Break noodles into 2-inch pieces and stir into soup; cover and cook 3 minutes more, until vegetables are tender and shrimp is pink. Stir in soy sauce and pepper and serve.

CHICKEN, SHRIMP AND CHINESE VEGETABLES

Steps:

• 1. Prepare the marinade and sauce by combining the ingredients listed below them. Cover and set aside.
• 2. Separately, marinate the chicken and the shrimp in two bowls for about 15 minutes.
• 3. Meanwhile prepare the noodles by boiling water in a cover-able pot, taking it off the heat, placing the noodles in water and covering while you prepare the rest of the meal. Leave it in the water.
• 4. Heat about a Tbsp of vegetable oil in a wok or large, deep frying pan over high heat. Sauté the chicken until about 80% of the way done (about 5 minutes or so.) Take out, cover and set aside.
• 5. Add shrimp and saute for about 3 minutes until about 80% of the way done and take out, cover and set aside.
• 6. Heat another Tbsp of oil in the wok or pan over high heat. Add the garlic and onion and saute for about a minute. Add the bok choy, carrots, baby corn and peas and saute for another 3-5 minutes until carrots start to become tender.
• 7. Add the chicken and shrimp back and stir fry for another 2-3 minutes until both are cooked through. Add the "sauce", stir and let thicken.
• 8. Take off heat, drain the noodles, place in wok and pan and stir.
• 9. Serve.

SHRIMP 'N' CHICKEN NOODLE SOUP

Steps:

• In a large saucepan, saute onions and mushrooms in oil. Add the garlic; cook 1 minute longer. Stir in the shrimp, rosemary and lemon-pepper. Cook for 3-4 minutes or until vegetables are tender. , Stir in the broth, chicken, ramen noodles and contents of seasoning packet if desired. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until noodles are tender. Garnish with bacon if desired.

CHINESE CHICKEN AND SHRIMP NOODLE SOUP

Steps:

• Place chicken, onion, water and salt in a saucepan and bring to a boil; reduce heat and simmer for approx 20 minutes, or until meat is tender.
• Remove chicken from pot and allow to cool, then remove the meat from the bones.
• Cut the meat into long thin slivers, and discard bones.
• Place chicken back in the pot along with the shrimp and mushrooms; bring to a boil and simmer gently, for about 5 minutes.
• Add the noodles and the soy sauce and cook 5 minutes more.
• Meanwhile, heat the oil in a small skillet and cook green onions, garlic, and ground coriander for approx 3-4 minutes; add to soup just prior to serving, mixing well.

ONE-POT CHINESE CHICKEN NOODLE SOUP

Steps:

• Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel, then splash in the soy, bubble, add half the chilli and the chicken stock and simmer for 5 mins.
• Add the chicken, if using, and ginger, and simmer for another 5 mins. Stir in the cabbage and noodles and cook until just wilted and the noodles have heated through. Ladle into bowls and sprinkle over the remaining chilli and the spring onions.