Chicken and Prawn Noodle Soup

Recipe by
Total Time:
60-90 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba, Aatu Kal Paya

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Ingredients

  • For the chicken stock:
  • A few chicken bones
  • A few spinach stalks, coarsely chopped
  • 2 - medium-sized carrots, diced into large pieces
  • 1 - sweet potato, diced into large cubes
  • 1/2 cup - cauliflower, diced into big pieces
  • 1/4 cup - chopped spring onion (or one medium-sized onion)
  • 1 - bay leaf
  • 7-8 - whole peppercorns
  • salt to taste
  • 5 cups - water
  • For the noodle soup: 1 cup - chicken, diced into cubes
  • 15-20 - small-sized prawns
  • 1 - medium-sized carrot, diced into small cubes
  • 1 cup - blanched spinach
  • 1/4 cup - fresh corn
  • 5 cloves - garlic, chopped finely
  • 1 cup - rice noodles
  • 1 tbsp - margarine
  • A dash - lemon juice
  • A dash - black pepper powder

How to Make Chicken and Prawn Noodle Soup

  • For the chicken stock:
  • Put all the ingredients in a pressure cooker.
  • After the first whistle, simmer on low heat for 20-25 minutes in the cooker itself.
  • Let it cool, then strain out the chicken stock.
  • For the noodle soup: In a wide bottomed skillet, heat a tbsp of margarine.
  • Add the chopped garlic and fry for a few seconds.
  • Add the diced chicken and prawns and fry for a minute or two.
  • Add the carrots and corn and stir for a few minutes. Add the chicken stock, cover and cook for 3-4 minutes.
  • Add salt to taste.
  • Add the blanched spinach and the cooked noodles, and cook for another minute.
  • Leave aside for a couple of minutes.
  • Add lemon juice and pepper powder.
  • Serve hot.
  • Recipe courtesy: Only Fish Recipes

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