Manchow soup is a soup popular in Indian Chinese cuisine due to its easy preparation and hot spicy taste. It is available in many restaurants and street food carts alike. Although the soup is named after Manchuria it does not resemble any that is normally found in the cuisines of the region. The origin of Manchow soup is Meghalaya.

It is a dark brown soup prepared with various vegetables, scallions, and chicken, thickened with broth and corn flour, and flavored with generous doses of soy sauce, salt, garlic and chili peppers. It may be both vegetarian or non-vegetarian. It can also be garnished with chopped spring onions, and served with crispy fried noodles.

Serving : 3-4

Boil chicken with chicken stock – 200gm
Onion – 1 big finely chopped
Capsicum – 1 big finely chopped
Cabbage – 1cup finely chopped
Ginger – 1inch
Garlic – 7-8cloves
Oil – 2 tblspn
black pepper – 1 tsp
Salt – 1 tsp
Chilli sauce – 1 tblspn
Soya sauce 1tblspn
tomato sauce – 1tblspn
Ajinomotto – 1 tsp
Corn flour – 2 tblspn

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