As the autumn chill settles in, there’s nothing quite like curling up with a warm bowl of soup that wraps you in comfort. A few weeks ago, I found myself craving something with a bit more zest than my usual favorites, and that’s when I stumbled upon the delightfully unique 19B soup. This savory blend of hot and sour flavors pulls inspiration from both Pakistani and Chinese cuisines, transforming simple ingredients into a hearty experience full of warmth.
Imagine the symphony of tender chicken and succulent prawns dancing amidst vibrant vegetables, all in a rich broth that’s both peppery and tangy. It’s not just a meal; it’s a cozy embrace in a bowl. Whether you’re seeking an impressive starter for guests or a soul-soothing light meal after a long day, this easy-to-make dish is perfect for anyone looking to elevate their dining experience beyond fast food. Join me as we dive into the richness of 19B soup that promises to become a beloved recipe in your home.
Why You’ll Love This Pak-Chinese Chicken & Prawn Soup
Comforting Warmth: This soup embraces you with every spoonful, perfect for those chilly evenings.
Easy to Make: Don’t worry about complicated techniques; this recipe simplifies the process for everyone.
Flavor Explosion: The tangy heat of sriracha and savory seasoning creates a symphony of tastes in your mouth.
Versatile Ingredients: Customize with your favorite vegetables or opt for a vegetarian version with tofu!
Crowd-Pleasing Delight: Ideal as a starter for dinner parties or a satisfying meal for your family.
Quick and Satisfying: In just 30 minutes, you can whip up this comforting dish, turning ordinary nights into special moments.
Pak-Chinese Chicken & Prawn Soup Ingredients
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For the Soup Base
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Olive Oil – Cooking fat for sautéing; feel free to use vegetable oil as a substitution.
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Garlic Cloves – Adds aromatic flavor; garlic powder can replace it (1 teaspoon) for quick prep.
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Chicken Breast (5 oz / 140 g) – The primary protein source; swap with tofu for a vegetarian twist.
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Prawns/Shrimp (5-6 medium / 70 g) – Brings seafood flavor and texture; firm fish works too if needed.
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Chicken Stock (4 cups) – Base liquid that enhances flavor; vegetable broth keeps it lighter.
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Salt (¼ teaspoon) – Elevates flavor; always adjust to your taste preferences.
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Black Pepper (¼ teaspoon) – Adds warmth; freshly ground is always the best choice.
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For the Vegetables
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White Button Mushrooms (4-5 / 50 g) – Provides umami depth; shiitake mushrooms are a fantastic alternative.
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Carrot (½ medium / 50 g) – Adds sweetness and color; zucchini can subsist for a milder taste.
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Green Bell Pepper (½ small / 50 g) – Contributes crunch and vibrant flavor; red or yellow peppers are great replacements.
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Spring Onions (2) – Offer freshness and crunch; chives can be used instead.
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For the Seasoning
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All-Purpose Soy Sauce (2 tablespoons) – Salty flavor base for the soup; tamari is perfect for a gluten-free option.
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Dark Soy Sauce (1 teaspoon) – Adds rich color and flavor depth; omit it for a lighter profile.
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Sriracha Sauce (1½ tablespoons) – Brings heat and flavor; any chili sauce makes a great substitute.
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White Vinegar (2 tablespoons) – Infuses tanginess; feel free to use apple cider vinegar instead.
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Sugar (¼ teaspoon) – Balances all flavors; optional if you prefer a less sweet soup.
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Toasted Sesame Oil (1 teaspoon) – Delivers a nutty finish; regular sesame oil can also do the job.
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For Thickening and Finishing
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Cornstarch (4 tablespoons mixed with ¼ cup water) – A thickener for your soup; arrowroot powder is a good substitute.
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Egg (1) – Creates soft ribbons in the soup; use a flaxseed egg (1 tablespoon flaxseed mixed with 2.5 tablespoons water) for a vegan variant.
This Pak-Chinese Chicken & Prawn Soup not only warms your heart but also turns meal time into a delightful journey of flavors!
How to Make Pak-Chinese Chicken & Prawn Soup
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Heat Oil: In a medium pot, warm the olive oil over medium heat. Once hot, add minced garlic and sauté for 30-40 seconds until it’s fragrant and golden.
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Cook Chicken: Add the chicken breast pieces to the pot and cook for 2-3 minutes until they turn white, but don’t worry if they’re not fully cooked yet. Then, toss in the prawns and season with salt and black pepper.
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Add Mushrooms: Stir in the sliced mushrooms and let them soften for about 2-3 minutes, enhancing the soup’s umami flavor.
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Simmer Stock: Incorporate the spring onion whites into the mix, then pour in the chicken stock. Bring everything to a gentle simmer, which should take just a couple of minutes.
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Mix Veggies: When the soup is simmering, add the diced carrot and bell pepper. Season with the soy sauces, sriracha, vinegar, sugar, and the remaining black pepper, simmer for an additional 3-4 minutes until the veggies are tender.
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Thicken Soup: Gradually stir in the cornstarch slurry while continuously mixing. This will slightly thicken the soup, giving it a wonderful texture.
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Create Ribbons: Reduce the heat and slowly drizzle in the whisked egg. Stir in one direction for about 2 minutes; this will create lovely soft egg ribbons that float throughout the soup.
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Finish & Serve: Let it simmer for 2 more minutes before removing from heat. Finally, stir in toasted sesame oil and the spring onion greens. Serve your comforting soup hot.
Optional: Garnish with fresh cilantro for an added touch of color and flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Pak-Chinese Chicken & Prawn Soup?
Pair this comforting bowl of goodness with dishes that enhance its flavors and create a delightful dining experience.
- Fried Rice: A fluffy and savory side that complements the soup’s rich broth while offering a satisfying chewiness.
- Crispy Spring Rolls: These crunchy bites filled with vegetables or meat add a delightful contrast to the silky soup.
- Hakka Noodles: Their stir-fried goodness makes for a lovely textural balance, perfect for a complete meal experience.
- Chicken Manchurian: This spicy, saucy dish adds a delicious kick that pairs beautifully with the soup’s hot and sour profile.
- Vegetable Pakoras: Crispy vegetable fritters serve as an excellent crunchy side, enhancing every spoonful of soup with their warmth and spice.
- Cucumber Salad: A refreshing salad with a hint of tanginess brings a bright, crunchy element to the meal, perfectly balancing the richness of the soup.
- Mango Lassi: This sweet, creamy drink cools the palate beautifully while marrying well with the spice of the meal.
These pairings not only amplify the flavors of the Pak-Chinese Chicken & Prawn Soup but also ensure your table is filled with delightful textures and tastes.
Storage Tips for Pak-Chinese Chicken & Prawn Soup
- Fridge: Store the leftover Pak-Chinese Chicken & Prawn Soup in an airtight container for up to 2 days. Make sure to let it cool completely before sealing it to maintain freshness.
- Freezer: For longer storage, freeze the soup in a freezer-safe container for up to 3 months. Leave some space at the top for expansion, as the soup may thicken when frozen.
- Reheating: When ready to enjoy, thaw in the refrigerator overnight if frozen, then reheat gently on the stovetop over medium heat. Stir occasionally to ensure even heating without altering the texture.
- Avoid Separation: To maintain the soup’s creamy consistency, avoid boiling it after reheating. Just warm it until it’s hot throughout before serving.
Make Ahead Options
These Pak-Chinese Chicken & Prawn Soup ingredients can be prepped in advance, making mealtime even easier! You can chop the vegetables (carrots, bell peppers, and mushrooms) and store them in an airtight container in the refrigerator for up to 3 days. Additionally, you can prepare the broth base (without the egg or cornstarch) and refrigerate it for up to 24 hours. When you’re ready to cook, simply reheat the broth, add your prepped vegetables, and the remaining ingredients. To maintain the soup’s delicious flavor, consider adding the egg and cornstarch at the end of the cooking process, ensuring the noodles remain tender and the soup is just as comforting as when freshly made!
Expert Tips for Pak-Chinese Chicken & Prawn Soup
- Gentle Simmer: Maintain a gentle simmer throughout cooking to keep the broth clear and ensure the egg ribbons remain delicate.
- Timing Vegetables: Introduce the carrots and bell peppers later in the cooking process to keep them tender and avoid mushiness in your Pak-Chinese Chicken & Prawn Soup.
- Cornstarch Control: Add the cornstarch slurry gradually, stirring continuously until you achieve your desired slightly thickened consistency.
- Perfect Egg Ribbons: When adding the egg, stir in one direction for about 2 minutes; this technique creates thin, silky ribbons throughout the soup.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently to preserve texture and flavors.
- Customize Ingredients: Don’t hesitate to mix up the vegetables according to your preferences; bok choy or broccoli can add extra nutrients and flavors to your soup.
Pak-Chinese Chicken & Prawn Soup Variations
Feel free to make this delightful soup your own with these fun twists, adding flavor and flair!
- Vegetarian Twist: Replace chicken and prawns with tofu or mung bean sprouts for a satisfying vegetarian option. Your bowl will still sing with flavor!
- Spicy Kick: For those who love heat, boost the Sriracha to 2 tablespoons or add chopped fresh chili peppers for an extra fiery punch.
- Flavorful Broth: Enhance the chicken stock with a splash of fish sauce to deepen the umami flavor without changing the essence of the dish.
- Mushroom Mix: Swap button mushrooms for portobello or shiitake mushrooms to elevate the broth with a rich, earthy taste that delights!
- Noodle Addition: Add cooked rice noodles or udon towards the end of cooking to transform your soup into a hearty noodle bowl, perfect for filling those hungry bellies.
- Citrusy Zing: Squeeze fresh lime juice just before serving for a refreshing zing that brightens every spoonful and elevates the tangy notes.
- Greens Galore: Incorporate fresh spinach or bok choy just before serving; they’ll wilt beautifully and boost the nutritional content of your comforting soup.
- Nutty Flare: Top your soup with toasted sesame seeds or crushed peanuts for a delightful crunch and an added layer of flavor, creating a delightful texture contrast.
Pak-Chinese Chicken & Prawn Soup Recipe FAQs
How should I select the ingredients for the Pak-Chinese Chicken & Prawn Soup?
Absolutely! When selecting your chicken, look for pieces that are pale pink and firm, while avoiding any dark spots or a slimy texture, which indicates spoilage. For the prawns, choose ones that smell fresh, with a firm, slightly translucent appearance. Fresh vegetables should be vibrant and crisp; the more colorful, the better!
What is the best way to store leftover Pak-Chinese Chicken & Prawn Soup?
Store leftovers in an airtight container in the fridge for up to 2 days. It’s best to let the soup cool completely before sealing it to maintain its freshness. To warm it up, gently reheat it on the stovetop over medium heat, taking care to stir occasionally to prevent separation.
Can Pak-Chinese Chicken & Prawn Soup be frozen? How do I do it properly?
Yes, you can freeze this soup! Pour the cooled soup into a freezer-safe container, leaving some space at the top for expansion—aim for up to 3 months of storage. To use, thaw it overnight in the fridge. When ready to enjoy, reheat it gently on the stovetop over medium heat, stirring frequently until it’s hot, but avoid boiling to keep the egg ribbons intact.
What if I don’t have cornstarch for thickening?
No problem! You can substitute cornstarch with arrowroot powder, using the same measurement. If you prefer a more natural thickener, you can also try blending in a small amount of cooked potatoes or cauliflower, then mixing it back into the soup for a creamy consistency without compromising flavor.
Is this soup suitable for people with certain dietary restrictions?
Very! This Pak-Chinese Chicken & Prawn Soup can easily be modified for dietary needs. For a vegetarian alternative, simply swap out the chicken and prawns for tofu or mushrooms. If you have a gluten intolerance, use tamari instead of regular soy sauce for a delicious gluten-free dish. Always check labels to ensure all ingredients fit your specific needs!
What should I do if the soup is too spicy for my taste?
If your soup turns out spicier than desired, balance the heat by adding a small amount of sugar or honey. You can also introduce more chicken stock or water to dilute the spice level. Adding a dollop of sour cream or yogurt can also help tone down the heat while adding a lovely creaminess!
Pak-Chinese Chicken & Prawn Soup: Comfort in Every Spoonful
Ingredients
Equipment
Method
- Heat oil in a medium pot over medium heat. Add minced garlic and sauté for 30-40 seconds until fragrant.
- Add chicken breast pieces and cook for 2-3 minutes until they turn white. Add prawns, salt, and black pepper.
- Stir in sliced mushrooms and let them soften for about 2-3 minutes.
- Incorporate spring onion whites and pour in chicken stock. Bring to a gentle simmer.
- Add diced carrot and bell pepper. Season with soy sauces, sriracha, vinegar, sugar, and remaining black pepper. Simmer for 3-4 minutes.
- Gradually stir in cornstarch slurry while continuously mixing to thicken the soup.
- Reduce heat and slowly drizzle in whisked egg while stirring in one direction for 2 minutes to create egg ribbons.
- Let it simmer for 2 more minutes before removing from heat. Stir in toasted sesame oil and spring onion greens. Serve hot.