Grandmum's Fish Ball Soup

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.

• Preparation Time: 40 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 20 mins
• Calories: 784 Calories

Ingredients

• salt to taste
• 6 cups chicken stock
• 5 cloves garlic, sliced
• ground white pepper to taste
• 2 red onions, chopped
• 1 tablespoon vegetable oil, or to taste
• 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
• 5 ounces baby choy sum, leaves and stalks separated
• 5 ounces baby bok choy, leaves and stalks separated
• 2 red chile peppers, sliced

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Stir choy sum and bok choy leaves, chile peppers, salt into the pot. Simmer until leaves are wilted and flavors combine, about 5 minutes.