Chicken Manchurian Soup

Chicken manchurian soup is a thick, glossy Indo-Chinese bowl with bite-size pan-fried chicken, fine egg ribbons, red bell pepper, peas and cabbage in a savory reddish-brown broth. It comes together on the stove in about 30 minutes. For more comforting chicken bowls, try this easy chicken rice soup and this chicken corn chowder recipe.

Why You’ll Love This Chicken Manchurian Soup

• Glossy, spoonable broth: a cornstarch slurry thickens the stock into a shiny reddish-brown soup that clings to the chicken and vegetables.
• Classic Indo-Chinese flavor: garlic, ginger, green chili, soy sauce, chili sauce, ketchup and rice vinegar give that familiar sweet-savory heat.
• Fine egg ribbons: a beaten egg stirred in at the end makes the soft, thin ribbons that run through the bowl.
• Weeknight timing: pan-fry the chicken, then simmer everything in one pot. The soup is ready in about 30 minutes.

What Is Chicken Manchurian Soup?

Chicken manchurian soup is an Indo-Chinese dish that takes the garlic, ginger and soy flavors of chicken manchurian gravy and turns them into a hot, thickened soup, then finishes it with egg ribbons. A cornstarch slurry and a little ketchup or tomato paste plus chili sauce give the broth its glossy reddish-brown color. For a short background on the style, see this overview of manchurian dishes.

Ingredients for Chicken Manchurian Soup

For the Chicken

• 1/2 pound boneless, skinless chicken breast or thighs, cut into small bite-size pieces
• 1 tablespoon soy sauce
• 1/2 teaspoon black pepper
• 1 tablespoon cornstarch
• 1 tablespoon neutral oil, for pan-frying

For the Soup

• 1 tablespoon neutral oil
• 1 tablespoon minced garlic (about 3 cloves)
• 1 tablespoon minced fresh ginger
• 1 to 2 green chilies, thinly sliced
• 2 green onions, sliced, whites and greens separated
• 1/2 cup diced red bell pepper
• 1/2 cup diced carrot
• 1/2 cup finely shredded cabbage
• 1/3 cup green peas, fresh or frozen
• 4 cups chicken stock
• 2 tablespoons soy sauce
• 1 tablespoon chili sauce
• 2 tablespoons ketchup, or 1 tablespoon tomato paste
• 1 teaspoon rice vinegar
• 1/2 teaspoon black pepper
• Salt, to taste
• 2 tablespoons cornstarch mixed with 3 tablespoons cold water
• 1 large egg, beaten
• Prawn crackers, for serving (optional)

Ingredient Notes

• Chicken: breast or thigh both work. Cut the pieces small, toss them in soy sauce, pepper and cornstarch, and cook until they reach 165°F; see the USDA safe temperature chart.
• Chicken stock: four cups makes four bowls. A lower-sodium stock is easier to season, since soy sauce already adds salt. If the soup gets too thick, loosen it with a splash of stock.
• Soy sauce, chili sauce and ketchup: this trio builds the savory, slightly sweet reddish broth. Tomato paste (1 tablespoon) can replace the ketchup.
• Vegetables: dice the pepper and carrot small so they stay slightly crisp. Frozen peas can go straight into the pot. Shred the cabbage finely.
• Cornstarch slurry and egg: mix the cornstarch with cold water so it does not clump. Drizzle the beaten egg into a barely simmering soup while you stir, so you get thin ribbons instead of clumps.

How to Make Chicken Manchurian Soup

1. Coat and pan-fry the chicken: toss the chicken with 1 tablespoon soy sauce, 1/2 teaspoon black pepper and 1 tablespoon cornstarch. Heat 1 tablespoon oil in a pot over medium-high heat. Cook the chicken, stirring, until lightly golden and cooked through, 4 to 6 minutes, until it reaches 165°F. Transfer it to a plate.
2. Start the aromatics: in the same pot, heat the remaining 1 tablespoon oil over medium heat. Add the garlic, ginger, green chilies and the white parts of the green onions. Cook 30 to 45 seconds, until fragrant, without browning the garlic.
3. Add the vegetables: stir in the red bell pepper, carrot and cabbage. Cook for 2 to 3 minutes, until they are slightly softened but still bright.
4. Build the broth: pour in the chicken stock, 2 tablespoons soy sauce, chili sauce, ketchup, rice vinegar and 1/2 teaspoon black pepper. Bring to a gentle boil, then simmer for 3 to 4 minutes.
5. Return the chicken and add the peas: stir the pan-fried chicken and the peas into the pot. Simmer for 2 minutes, until the peas are heated through.
6. Thicken the soup: stir the cornstarch slurry again, then pour it into the pot while stirring. Simmer for 1 to 2 minutes, until the soup turns thick and glossy. If it gets thicker than you like, add a splash of stock.
7. Make the egg ribbons: lower the heat so the soup is only barely simmering. Slowly drizzle the beaten egg in a thin stream, stirring gently in one direction so fine ribbons form. Cook 20 to 30 seconds, then take the pot off the heat.
8. Finish and serve: taste and add salt if needed. Stir in most of the green onion greens, ladle the soup into bowls, and top with the rest. Serve with prawn crackers if you like.

Hands-on time is about 20 minutes, and cooking takes about 15 minutes. The recipe serves 4.

Tips for the Best Chicken Manchurian Soup

• Cut the chicken small: bite-size pieces cook quickly and stay tender in the thickened broth.
• Do not brown the garlic: a short saute is enough. Dark garlic can turn the broth bitter.
• Keep a little crunch in the vegetables: a few minutes in the pot is enough so the pepper and carrot stay colorful.
• Stir the slurry right before you add it: cornstarch settles in the cup, and a quick stir keeps the soup smooth.
• Drizzle the egg slowly: a thin stream and a gentle stir give you ribbons instead of large clumps.

What to Serve With Chicken Manchurian Soup

This soup is filling on its own, especially with a few prawn crackers on the side, or serve it with steamed rice. For more chicken-and-vegetable bowls, try this Mexican corn chicken soup and this Hawaiian chicken rice bowl. A pot of healing vegetable soup is another easy option for a soup night.

Variations

• Skip the pan-fry: add the raw chicken to the simmering stock and cook until it reaches 165°F, then thicken the soup and add the egg.
• Extra vegetables: add more cabbage or peas, or a little diced celery with the pepper and carrot.
• Spicier soup: use two green chilies, or stir in an extra teaspoon of chili sauce at the end.
• Vegetable version: skip the chicken, use vegetable stock, and add extra cabbage, mushrooms or cubed firm tofu. Thicken and finish with the egg as usual.

Storage

Cool leftover chicken manchurian soup, then refrigerate it in a covered container for up to 3 days. It thickens as it chills, so loosen it with a splash of stock when you reheat it. Warm it gently until steaming; a hard boil can make the egg ribbons tough. Freezing is not ideal, because the egg and the thickened broth can turn watery after thawing.

FAQ

What is chicken manchurian soup?

It is a thick Indo-Chinese soup made with bite-size chicken, a glossy reddish-brown broth flavored with garlic, ginger, soy sauce, chili sauce and ketchup, and finished with fine egg ribbons and mixed vegetables.

How do I get egg ribbons in chicken manchurian soup?

Beat the egg well, lower the heat so the soup is only barely simmering, and drizzle it in a thin stream while stirring gently in one direction. The egg should set into thin ribbons in a few seconds.

Can I make chicken manchurian soup without frying the chicken?

Yes. Add the raw bite-size chicken to the simmering stock and cook until it reaches 165°F, then stir in the slurry and the egg. Pan-frying first adds a little more flavor, but the soup still works without that step.

How do I thicken chicken manchurian soup?

Stir 2 tablespoons cornstarch with 3 tablespoons cold water, then pour the slurry into the simmering soup while stirring. Cook for 1 to 2 minutes, until the broth looks glossy. Add a splash of stock if it becomes too thick.

Can I make chicken manchurian soup ahead of time?

Yes. Cook the soup through the thickening step, cool it, and refrigerate it. Reheat it gently, loosen it with stock if needed, then drizzle in the beaten egg just before serving so the ribbons stay soft.