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Meat, Africa and overseas

Malagasy Chinese chicken soup

Malagasy Chinese chicken soup is a broth flavored with ginger and garlic, filled with shredded chicken, noodles, Chinese cabbage and a boiled egg. For 4 people, it takes 45 minutes and is an easy recipe, at a cost of €3.00 per serving. The key is a broth that never boils hard and noodles added to each bowl at the last moment.

Tonight it's Chinese soup, the great Malagasy classic, a chicken broth with noodles, vegetables and an egg.

Malagasy Chinese chicken soup
Total time
45 min
Difficulty
Easy
Cost per person
€3.00
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

It's a clear broth, scented with ginger and garlic, where the chicken falls apart into tender shreds. The Chinese cabbage keeps its crunch, the carrots bring a touch of sweetness, and the boiled egg cut in half gives that comforting feel you find in every bowl of Malagasy Chinese soup. It's a one bowl meal, eaten with a spoon and a fork, in a big steaming bowl.

It's the soup you make on a weeknight when you want a warm, complete meal without spending hours on it. Kids love it, since they get to pick out the noodles and the egg, and it's easy to make for the whole family since everyone builds their own bowl. Mon Chou suggests it for fall and winter evenings, when a hot broth feels good.

The ingredients

4 people

Butcher

  • Chicken breasts 400 g

Pantry

  • Chinese noodlesoften in the pantry 200 g
  • Soy sauceoften in the pantry 3 tbsp
  • Sunflower oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Carrots 2
  • Chinese cabbage 300 g
  • Green onions 4
  • Fresh ginger 1 tbsp
  • Garlic 2 cloves

Dairy

  • Eggs 4

Allergens Gluten, Soy, Eggs

The step by step recipe

  1. Hard boil the eggs in boiling water, then cool them down and peel them. 10 min

    Plunge them into cold water to peel them easily.

  2. In a large pot, saute the garlic and ginger in the oil, add 1.2 liters of water, the chicken and the soy sauce, and let it cook. 15 min

    Don't let it boil hard, the broth would turn cloudy.

  3. Remove the chicken, shred it, then add the carrot sticks and the sliced cabbage to the broth. 8 min

    Keep the cabbage crunchy, it keeps cooking in the bowl.

  4. Cook the noodles separately according to the package instructions, then rinse them. 4 min

    Rinsing the noodles stops the cooking and keeps them from sticking.

  5. Arrange the noodles, chicken, half a boiled egg and green onions in each bowl, then pour the hot broth over the top.

    Keep the broth very hot, it warms the noodles up in the bowl.

Our tips to get it right

  • Skim the broth while the chicken cooks if any foam rises to the surface, it will stay clearer that way.
  • Cut the carrots into thin, even sticks so they cook at the same pace as the cabbage.
  • Make the boiled eggs first while the broth simmers, it saves time on the overall recipe.

The variations

  • Swap the chicken for peeled shrimp, added only 3 minutes before the broth finishes cooking.
  • For a vegetarian version, replace the chicken with shiitake mushrooms and use vegetable broth instead of chicken broth.
  • For kids, serve the broth on the side and keep more noodles and chicken in the bowl, skipping the cabbage if needed.

What to serve it with

  • A few fresh cilantro leaves
  • An extra splash of soy sauce
  • A cup of hot green tea

Storage

Store the broth and the toppings separately in sealed containers, up to 2 days in the fridge. The broth freezes well for up to 2 months, but cooked noodles don't freeze well. Reheat the broth over low heat and add freshly cooked noodles right before serving.

Questions about this dish

Can you make the broth ahead of time?

Yes, the broth can be made the day before and kept in the fridge in a sealed container. Reheat it gently before assembling the bowls, without letting it boil hard.

Can you use a different noodle?

You can use rice noodles or wheat vermicelli depending on what's in your pantry. Just adjust the cooking time according to the package instructions.

Why add the noodles at the last moment?

Noodles cooked separately stay firm if added just before serving, directly in each bowl. If they sit too long in the broth, they swell up and turn mushy.

How do you shred the chicken easily?

Let the chicken cool for a few minutes after removing it from the broth, then pull it apart with a fork or your fingers. Meat cooked in broth comes apart very easily.

How long does it take to make a Malagasy Chinese chicken soup?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Malagasy Chinese chicken soup?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Malagasy Chinese chicken soup cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, soy, eggs. Always check the labels of the products you buy.

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