Soo Hoon Chicken & Shrimp Clear Soup

I’m Fatihah Hanapi, a food and lifestyle content creator and former dietitian. I share practical, wholesome home cooking ideas that balance taste and nutrition, tailored for busy mums and working women. My content focuses on simple, budget-friendly, healthier recipes made with everyday ingredients and kitchen appliances

Today I introduce you to a soo hoon chicken & shrimp in clear soup recipe prepared with Tefal POP Rice Cookers.



Watch the Recipe

Serves: 1 pax

Low Calorie, Low Carbs

  • Ingredients

    1 1/2 cup Water
    3 pieces Chicken breast (remove and shred)
    3 pieces Prawns (remove and set aside)
    1 tsp Garlic oil
    1/2 tsp White Pepper Powder
    1/2 tsp Black Pepper Powder
    1 tsp Salt
    3-4 leaves Pak choy
    1 scoop Glass Noodles (Soohoon)

  • Preparation

    1. Add 1 1/2 cups of water into the mini rice cooker and press the "Cook" function. Allow the water to begin heating up
    2. Place the chicken breast into the heating water. Close the lid and let the chicken cook until tender
    3. Once the chicken is cooked, remove it and shred the meat. Set it aside
    4. Add the shrimp into the same broth. Cook until the shrimp changes color and is fully cooked, then remove and set aside
    5. Cook the pak choy for 20–30 seconds. Remove and set aside
    6. Add the glass noodles (soohoon) into the rice cooker. Once softened, remove and place them in a serving bowl
    7. Finally, combine the soup, shredded chicken, shrimp, vegetables, and sliced chilies into the bowl

Watch the recipe

Some days call for something lighter, and this clear glass noodle soup is built for exactly that. Shredded chicken and shrimp are gently poached in the same broth, one after the other, so each ingredient picks up flavour without overcooking the other.

The soohoon noodles go in last, absorbing the broth just enough to stay silky rather than mushy, and a scattering of sliced bird's eye chilies and a splash of light soy at the end gives it the kind of clean heat that wakes up your palate without overwhelming the dish.

It's a low calorie, low carb option that still feels like a full meal, thanks to the chicken and shrimp doing the heavy lifting on protein. Cooked entirely in a mini rice cooker in stages, it's a good example of how a single pot can handle a multi-component soup without needing separate pans for each protein.

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