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Vermicelli Soup Recipe

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Vermicelli Soup Recipe

Prep Time: Cook Time:


  • Egg, whole, raw | 1.00 small
  • dried coriander leaf | 2.00 tbsp
  • Home prepared, chicken stock | 6.25 cup
  • Soy vermicelli | 1.00 cup
  • Fried skinless chicken breast | 1.00 breast, bone and skin removed
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
Nutrition Facts (Per Serving)

Calories per serving: 231.61 mg

Fat per serving: 5.00 g

Saturated fat per serving: 1.37 g

Protein per serving: 16.84 g

Sodium per serving: 417.18 mg

Cholesterol per serving: 57.15 g


  1. Slice the chicken breast and set aside.
  2. Take a small mixing bowl, whisk egg into it to make egg shreds, stir in the coriander.
  3. Heat up small non stick-frying pan, add 3 tbsp of egg. Cook to set well, repeat the act to use all the egg mixture.
  4. Tightly roll each egg pancake up and slice into shreds thinly; leave aside for a while.
  5. Add stock and let boil. Break the pasta into small lengths and add to the pan for boling. Cook for 5 minutes until pasta becomes tender, add chicken slices, season with salt and pepper. Gently cook for further 3 minutes, stir in the egg shreds. Serve hot Vermicelli Soup at once.

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