Ingredients with Measurements:
- 1 lb ground chicken
- 1 lb peeled and deveined shrimp, chopped
- 1 block firm tofu, diced
- 1 cup bean sprouts
- 1 cup shredded cabbage
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped scallions
- 1 cup chopped cilantro
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 8 cups chicken broth
- 2 tbsp vegetable oil
Special equipment needed:
- Large soup pot
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon
Step-by-step instructions:
1. In a large soup pot, heat the vegetable oil over medium-high heat.
2. Add the garlic and ginger and sauté for 1-2 minutes until fragrant.
3. Add the ground chicken and shrimp and cook for 5-7 minutes until browned.
4. Add the soy sauce, fish sauce, sugar, salt, and black pepper and stir to combine.
5. Add the chicken broth and bring to a boil.
6. Reduce heat to low and simmer for 10-15 minutes.
7. Add the diced tofu, bean sprouts, shredded cabbage, chopped carrots, chopped celery, and chopped scallions.
8. Simmer for an additional 10-15 minutes until the vegetables are tender.
9. Stir in the chopped cilantro and remove from heat.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat for sautéing, low heat for simmering.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 250
Total fat: 10g
Cholesterol: 120mg
Sodium: 1200mg
Total carbohydrates: 15g
Dietary fiber: 3g
Protein: 25g
Substitutions for ingredients:
- Ground pork or beef can be substituted for ground chicken.
- Firm white fish can be substituted for shrimp.
- Firm tofu can be substituted for silken tofu.
- Other vegetables such as bok choy or spinach can be added or substituted.
Variations:
- Add rice noodles or vermicelli for a heartier soup.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add chili paste or sriracha for extra spice.
Tips and tricks:
- Use a sharp knife to chop the vegetables evenly.
- Be careful not to overcook the shrimp or they will become tough.
- Adjust seasoning to taste.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped peanuts, sliced jalapeños, or lime wedges can be used as garnishes.
Pairings:
Serve with steamed rice or crusty bread.
Suggested side dishes:
A simple green salad or steamed vegetables would pair well with this soup.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water.
- If the soup is too thin, simmer for a few more minutes to reduce.
Food safety advice:
- Make sure to cook the chicken and shrimp thoroughly.
- Store leftovers promptly in the refrigerator.
Food history:
Batagor is a popular street food in Indonesia, typically made with fried fish dumplings. This soup version incorporates tofu and vegetables for a healthier twist.
Flavor profiles:
This soup is savory, slightly sweet, and has a hint of umami from the fish sauce.
Serving suggestions:
Serve hot with a side of steamed rice or crusty bread.
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Region: Indonesian