Recipes

Grandmum's Fish Ball Soup

Name: Grandmum's Fish Ball Soup
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Ingredients: 1 tablespoon vegetable oil, or to taste; 2 red onions, chopped; 5 cloves garlic, sliced; 0.5 inch piece fresh ginger root, sliced; 0.5 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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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.

Recipe by Sonia Muniamma

Published on June 8, 2018

2

Prep Time:

40 mins

Cook Time:

40 mins

Total Time:

1 hr 20 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

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

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.

Cook's Note:

You can omit the preserved vegetables if you can't find them.

Nutrition Facts (per serving)

784	Calories
38g	Fat
51g	Carbs
63g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 784
% Daily Value *
Total Fat 38g	48%
Saturated Fat 8g	41%
Cholesterol 276mg	92%
Sodium 1729mg	75%
Total Carbohydrate 51g	18%
Dietary Fiber 6g	21%
Total Sugars 3g
Protein 63g
Vitamin C 86mg	432%
Calcium 218mg	17%
Iron 5mg	26%
Potassium 1788mg	38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.