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Grandmum's Fish Ball Soup

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Recipe Summary 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.

Ingredients | Fish Kitchen

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.

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

Info | Fish Kitchen

prep: 40 mins cook: 40 mins total: 1 hr 20 mins Servings: 6 Yield: 6 servings

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Soups, Stews and Chili Recipes, Soup Recipes, Seafood, Shrimp Soup,