Spicy Chicken Soup with Shrimp, Mushrooms and Glass Noodles – San Xian Tang

5 from 5 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 2 people


For the glass noodles:

  • 6 size Shrimp, peeled, frozen
  • 100 g Chicken breast, skinless and boned, frozen
  • 350 g Water
  • 5 g Chicken broth, Kraft bouillon
  • 1 tbsp Rice Wine, (Arak Masak)
  • 2 tbsp Oyster sauce, (Saus Tiram)
  • 2 tbsp Spring roll sauce ala Sanur Beach
  • 3 tbsp Sesame oil, light
  • 60 g Glass noodles, thin, Vernicelli type

For the vegetables:

  • 4 small Onions, red
  • 3 medium sized Cloves of garlic, fresh
  • 1 smaller Chilli, green, fresh or frozen
  • 0,25 Chayote
  • 30 g Carrot
  • 6 Green beans

To garnish:

  • Pepper rings, red


  • Bring 1,150 g water to the boil and soak the mushrooms in it for 20 minutes. Defrost the prawns and possibly the chicken. Halve the prawns lengthways. Remove the bowel on the back. Rinse the shrimp. Cut the chicken into thin slices across the grain and drizzle 2 tablespoons of sesame oil over the slices.
  • Cap the onions and garlic cloves at both ends, peel and cut into small pieces. Wash the small, green chilli, cut crosswise into thin slices, leave the grains in place and discard the stem. Wash the chayote, cut out a quarter lengthways, peel and cut across into approx. 5 mm thick slices.
  • Wash the carrot, cut off both ends, peel and slice it into approx. 3 mm thick slices with a corrugated plane. Wash the green beans, cap both ends and cut across into pieces approx. 4 cm long. With the shiitake mushrooms, gently squeeze the water and soak the noodles in it for 10 minutes. Cut the hats into strips, discard the tough stem.
  • Bring the water to a boil. Add the chicken stock, rice wine, oyster sauce and soy sauce and season with salt and pepper. Add the mushrooms and vegetables. Let the broth simmer. Heat a pan, add the chicken slices and fry briefly on both sides. Take out of the pan with a slotted spoon and divide into the serving bowls. Add the prawns with the rest of the sesame oil and fry until pink on both sides. Immediately add to the serving bowls.
  • Add the glass noodles to the broth. Let simmer briefly, then distribute on the serving bowls, garnish, serve hot and enjoy.


  • San Xian are three ingredients that taste particularly good. There are quite a number of such ingredients: shrimp, fish, squid, sea cucumber, chicken, duck, goose, pork, and beef. There are also a number of vegetarian ingredients, such as mushrooms, peanuts and walnuts, asparagus, fresh bamboo shoots, soy seedlings, pak choy and chayote. A San Xian dish must have at least 3 of these ingredients (the above list is not exhaustive), but more than 3 of these ingredients are perfectly acceptable.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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