Name: Grandmum's Fish Ball Soup recipe
Ingredients: 1 tablespoon vegetable oil, or to taste;2 red onions, chopped;5 cloves garlic, sliced;½ inch piece fresh ginger root, sliced;½ teaspoon Chinese pickled cabbage (tung choy);9 ounces boneless chicken breast, cubed;11 ounces medium shrimp, cleaned and deveined;30 fish balls;4 ounces lotus root, thinly sliced;ground white pepper to taste;6 cups chicken stock;5 ounces baby choy sum, leaves and stalks separated;5 ounces baby bok choy, leaves and stalks separated;2 red chile peppers, sliced;salt to taste

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Ingredients

1 tablespoon vegetable oil, or to taste 2 red onions, chopped 5 cloves garlic, sliced ½ inch piece fresh ginger root, sliced ½ teaspoon Chinese pickled cabbage (tung choy) 9 ounces boneless chicken breast, cubed 11 ounces medium shrimp, cleaned and deveined 30 fish balls 4 ounces lotus root, thinly sliced ground white pepper to taste 6 cups chicken stock 5 ounces baby choy sum, leaves and stalks separated 5 ounces baby bok choy, leaves and stalks separated 2 red chile peppers, sliced salt to taste

Nutrition Info

784.2 calories carbohydrate: 50.5 g cholesterol: 275.7 mg fat: 37.5 g fiber: 5.9 g protein: 62.5 g saturatedFat: 8.2 g servingSize: - sodium: 1729 mg sugar: 3.2 g transFat: : - unsaturatedFat: : -

Directions

Heat oil in a large pot or wok over medium heat. Add onions, garlic, and ginger, cook and stir until translucent, about 5 minutes. Stir in pickled cabbage. Add chicken, cook and stir until juices run clear, about 5 minutes. Add shrimp, cook and stir until starting to turn pink, about 2 minutes. Add fish balls and lotus root. Season with white pepper.
Pour chicken stock into the pot. Bring to a boil, reduce heat and simmer until fish balls float and lotus root is slightly tender, about 10 minutes. Stir in choy sum and bok choy stalks. Continue simmering until slightly softened, about 5 minutes.
Stir choy sum and bok choy leaves, chile peppers, salt into the pot. Simmer until leaves are wilted and flavors combine, about 5 minutes.

Recipe Yield

6 servings

Recipe Note

A Chinese dish but loved by us Indians. Living in Malaysia has given us not only a rich culture and tradition but we are also gifted with the bountiful array of various foods of different cultures. Serve with steaming hot rice and garnish with sliced spring onions.

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