Mie Kangkung / Water Spinach Chicken Noodle Soup

Mie Kangkung / Water Spinach Chicken Noodle Soup

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Water Spinach Chicken Noodle Soup is a delicious and comforting soup that features tender chicken and nutritious water spinach cooked in a flavorful broth with rice noodles. The soup is usually seasoned with garlic, ginger, and soy sauce, and sometimes features other aromatics like lemongrass or cilantro.

It is a popular dish in many Southeast Asian countries, particularly in Indonesia and Malaysia, where water spinach (also known as kangkung) is a staple ingredient in many dishes. The soup is hearty and filling, yet light enough to enjoy as a meal any time of the day.

Ingredients

500 gr thick yellow noodle2 bunches water spinach, blanched250 gr chicken breast fillet, diced1.5 L water (or chicken broth)100 gr prawn head and shells (skip this if using chicken broth)4 garlic cloves, minced5 shallots minced2 tbsp dried shrimp, soak in hot water, minced2 tbsp cornstarch 50 ml of water3 tbsp oil

Seasoning (Premixed)

2 tbsp oyster sauce5 tbsp sweet soy sauce1/2 tsp chicken powder1 tbsp soy sauce2 tsp sesame oil1/2-1 tsp white pepper1/2 tsp Salt (adjust to taste)

Condiments

Hard boil eggsBean sprouts, soak in hot water 3 minChopped green onionLimeFried shallotChili sambal (boiled bird’s eye chili, and pound it roughly)

Steps

1. Bring water to boil in a pot, add prawns head and shell, cover and simmer for 15 mins. Then discard shells and head (if using chicken broth just bring it to a boil)2. Heat oil in a pan, saute garlic shallots until fragrant add dried shrimp cook for 2-3 min over med heat3. Cook the chicken until turns color. Add 1/2 of the seasoning mixture and toss for a min. Transfer into the broth4. Add the rest of the seasoning, pour in cornstarch slurry. Stir until broth thicken5. Serve soup noodle and all the condiments