Rice Vermicelli Soup

A delight for the eyes and taste buds, this delicious soup is made with chicken, bok choy leaves, carrots, shrimp and spices.


  1. 4 chicken legs cut into pieces
  2. 10 large shrimp
  3. 150g rice vermicelli (meefoon)
  4. 4 bok choy (tom pouce)
  5. 250ml chicken stock
  6. Water
  7. Green onion - finely chopped
  8. 1 large finely sliced carrot  
  9. 2 tbsp garlic paste
  10. 1/4 onion, finely chopped
  11. 1 clove of garlic, finely chopped
  12. 2 tbsp light soy sauce
  13. 1 tbsp oyster sauce
  14. Salt
  15. Pepper
  16. Oil


  1. Separate the bok choy leaves from its stem.
  2. In a pan, heat 1 tbsp of oil and add the chicken with the garlic paste and allow to cook on medium heat.
  3. When the chicken is almost done (slightly golden brown), add soy sauce and oyster sauce and stir.
  4. Remove the chicken from the pan and keep aside.
  5. In the same pan, add 2 tbsp of oil and stir fry the shrimp for about 2 minutes. Then add the chopped onion, garlic and sliced carrots and cook for another 3 minutes.
  6. Add the bok choy leaves to the pan and cook for another 3 minutes.
  7. Add the chicken stock, rice vermicelli and the cooked chicken and allow to simmer for 5 to 10 minutes.
  8. Season with salt and pepper and add water to desired consistency and taste.
  9. Garnish with green onion.
  10. Serve hot (with green chilli paste - optional)

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