Filipino Mami
A silky egg noodle soup loaded with tender chicken, shrimp, and vegetables in a savory broth. Ready in under 30 minutes with minimal prep.
- Total time
- 25 min
- Servings
- 2
- Calories
- 340
- Protein
- 38g
Ingredients
- ½ lb chicken breast, boneless and skinless
- ¼ lb shrimp, peeled and deveined
- 8 oz fresh egg noodles
- 6 cups chicken or seafood broth
- 1 medium carrot, peeled
- ½ medium onion, yellow
Instructions
- 1
Place the chicken breast on a cutting board and slice it lengthwise (from one long edge to the other) into thin strips about 1/4 inch thick, like cutting a sandwich roll. This helps it cook faster in the broth.
- 2
Place the carrot on a cutting board and slice it diagonally into thin ovals about 1/8 inch thick, angling the knife to create long, flat pieces.
- 3
Cut the onion in half from root to tip, place the flat side down, and slice lengthwise from root to tip into half-moon pieces about 1/4 inch wide.
- 4
Pour the broth into a large pot and set heat to high until the surface looks active with small rolling bubbles, about 3 to 4 minutes.
- 5
Add the sliced chicken to the boiling broth and stir once to separate the pieces, then reduce heat to medium-low and simmer uncovered for 5 minutes until the chicken turns opaque white throughout.
- 6
Add the shrimp to the pot and stir gently once to combine, then simmer for 2 minutes until the shrimp turn pink and curl into a C shape.
- 7
Add the carrot slices and onion pieces to the broth and stir once, then simmer for 2 minutes until the vegetables soften slightly.
- 8
Add the fresh egg noodles to the pot, stirring gently to separate them from each other, and simmer for 3 to 4 minutes until the noodles are soft and tender.
- 9
Taste the broth by taking a small spoonful and tasting it, then season with salt and pepper to taste.
- 10
Ladle the soup into two bowls, ensuring each gets an equal share of noodles, chicken, shrimp, and vegetables, then serve immediately while steaming.
Tools you’ll need
- cutting board
- chef's knife
- large pot (at least 3-quart capacity)
- wooden spoon or silicone spatula
- ladle
- bowls
- tongs (optional, for moving noodles)
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