Easy chicken and shrimp Soup with Bean Vermicelli
Easy chicken and shrimp Soup with Bean Vermicelli
Our family has been really sick for the last few days, and nothing sounded appetizing 😭. One of my kids asked for crab soup, but I didn’t have any crab meat at home. So I made this easy chicken and shrimp soup instead, and it was exactly what we needed. Light, comforting, and ready in about 20 minutes.
The bean vermicelli I used can be found at most Asian grocery stores.
Ingredients
(Use whatever you have on hand!)
* 1 chicken breast
* ½ lb shrimp, minced
* Mushrooms, sliced
* Corn
* Carrot, diced
* 2 eggs
* ginger
* Salt
* Fish sauce
* Chicken powder
* Sugar
* Black pepper
* Cornstarch + water slurry
* Bean vermicelli
* Green onions for garnish
Instructions
1. Bring a pot of water to a boil. Add the chicken breast, ginger, and a little salt. Simmer for about 10-15minutes, or until the chicken is fully cooked.
2. Remove the chicken and place it in cold water. Once cooled, shred the chicken and set aside.
3. Stirring the minced shrimp with little fish sauce, a pinch of sugar, and black pepper.
4. Add the shredded chicken back into the broth. Add the mushrooms, corn, and carrots ( i dont have corn or carrots in this video). Let everything cook for a few minutes.
5. Add the seasoned shrimp
6. Season the soup the way your family like
7. In a small bowl, mix cornstarch with water. Slowly pour it into the soup while stirring until you reach your desired thickness.
8. Beat the eggs in a bowl. Slowly drizzle them into the soup while gently stirring to create egg ribbons.
9. Place the bean vermicelli in serving bowls. No need to boil them first. Add thin slices cabbage ( optional). Simply pour the hot soup over the noodles and let them soften.
10. Garnish with green onions and a little black pepper before serving.
A simple, comforting soup that’s perfect for sick days or whenever you need something warm and easy.
When I first tried making this chicken and shrimp soup with bean vermicelli, I was pleasantly surprised by how versatile and forgiving the recipe is. Even if you don’t have all the listed ingredients, you can easily swap or omit items based on what you have at home—like skipping corn and carrots if they aren’t available or adding other vegetables like bok choy or spinach for extra nutrition. One tip I've learned is to prepare the bean vermicelli directly in the serving bowls rather than boiling them separately. This not only saves time but also helps the noodles soak up the flavorful broth better, resulting in a richer taste experience. I also like adding thinly sliced cabbage as an optional crunch, which complements the soft texture of the noodles and tender chicken. The seasoning balance is key to this soup—using fish sauce and a pinch of sugar really elevates the flavors, giving it that comforting umami note without overpowering the delicate shrimp and chicken. Adding ginger during the simmering step infuses the broth with a subtle warmth that’s especially soothing when anyone in the family feels under the weather. Creating egg ribbons by slowly drizzling beaten eggs into the hot soup adds a silky texture and protein boost that makes this dish feel more substantial. Garnishing with green onions and a sprinkle of black pepper at the end brings freshness and a slight kick. Overall, this recipe is not only quick and easy but also adaptable for different tastes and dietary needs. Whether you're dealing with a sick day or just craving a light homemade soup, this chicken and shrimp bean vermicelli soup offers a wholesome, satisfying option that the whole family can enjoy.
