Lung Fung Soup | Chinese Soup Recipe | Chicken Soup Recipe | Egg Lung Fung Soup | Soup Recipe

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is lower in calories and provides a different texture.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Shiitake adds umami, while button mushrooms are more widely available.

Soak the dried mushrooms in water until they expand and soften.

Chop the soaked mushrooms into small pieces.

Cut the chicken breast into small pieces, as it will shrink while cooking.

Crack 2 eggs into a bowl and separate the egg whites, whisking them until they form stiff peaks.

Heat 2 tablespoons of refined oil in a pan over high heat.

Add 1 tablespoon of minced garlic and 1 teaspoon of minced ginger to the pan, sautéing until fragrant without letting them brown.

Add the chopped chicken to the pan along with 2 pinches of salt, cooking until the chicken turns white and is no longer pink.

Add 1 tablespoon of chopped green chili to the pan and sauté briefly with the chicken.

Add the soaked mushrooms to the pan and sauté until fragrant.

Reduce the heat and add 2.5 cups of water to the pan, stirring well and bringing it to a boil.

Once boiling, add 2 pinches of white pepper and 1 teaspoon of black pepper, stirring to combine.

Mix cornstarch with water to create a slurry, ensuring it is well combined before adding it to the soup to thicken.

Add 2 pinches of sugar and 1 teaspoon of vinegar to balance the flavors, stirring well.

Gently fold in the whipped egg whites into the soup, allowing them to cook in the steam for about 1 minute.

Serve the soup hot, optionally garnishing with fresh cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens