How to cook delicious and nutritious fish ball soup for babies

How to prepare Fish Maw Soup

• 1

  Prepare the fish maw

  First, add 3 liters of filtered water into the pot and place it on the stove, bringing it to a boil over high heat. Then, reduce the heat to medium and add 1 sliced ginger branch and 4 tablespoons of white wine, using a spoon to stir well.

  Next, add 100 grams of fish maw to boil, continuously using chopsticks to press the maw down into the boiling water for about 10 minutes.

  Rinse the fish maw in clean water about 5 – 10 times until the fishy smell is reduced, gently squeeze, and let it drain.

  Finally, use scissors to cut the fish maw into bite-sized pieces according to your preference.

  

  

  

  
• 2

  Prepare shrimp and chicken

  For the shrimp, you only need to rinse them clean with diluted salt water and then let them drain. Next, to boil the shrimp without any residue from the shrimp’s roe, you cut off the shrimp’s head.

  For the chicken, use 1/2 teaspoon of salt to rub on the meat and rinse it with clean water. Then, cut it into small pieces about the size of half a hand to help boil the meat faster.

  

  
• 3

  Boil shrimp and chicken

  Take a clean pot, add 2 liters of filtered water and 400ml chicken broth, along with 180gr chicken breast and 1 shallot (peeled), then turn on high heat to boil the chicken.

  When the water boils, add the shrimp to boil until you see the shrimp turn orange-red, then take them out.

  Meanwhile, continue to boil the chicken for about 15 minutes until cooked, then also take it out.

  Tip: During the process of boiling the shrimp and chicken, skim off the foam on top to keep the soup clear.

  

  

  
• 4

  Chop shrimp and chicken

  For shrimp, peel the shell and use scissors to cut into small, bite-sized pieces. For chicken, shred it into small strips.

  

  

  

  
• 5

  Cook the soup

  In the pot with the boiled shrimp and chicken, add 500ml of filtered water, bring to a boil over medium heat, then add all the cut fish balls into the pot.

  Cook the fish balls until soft, then add all the chopped shrimp and chicken along with the crab meat (already peeled) into the soup pot.

  When the soup pot starts to boil, season with 1 tablespoon of seasoning, 1/2 teaspoon of salt, and 1/2 tablespoon of sugar, stirring well.

  Next, dissolve 80g of cornstarch in 2/3 cup of filtered water, stirring the mixture before adding it to the soup pot. As you add the cornstarch mixture to the pot, stir continuously to feel the thickness of the soup.

  Tip: When seasoning, you can add about 1 teaspoon of pork soup concentrate – this can be purchased at the supermarket, to enhance the rich flavor of the soup.

  

  
• 6

  Completion

  Wait until the soup boils again, then continue cooking for another 10 – 15 minutes until the corn is cooked; otherwise, the soup may become mushy. At this point, crack 2 eggs into a bowl and use chopsticks to stir well.

  Then, while stirring the soup mixture with a ladle, slowly pour in the egg mixture. Cook for about 5 – 7 more minutes, then turn off the heat.

  Finally, ladle the fish ball soup into a bowl, sprinkle a little pepper and chopped green onions before enjoying.

  

  

  

  
• 7

  Product

  Fish ball soup has a delightful aroma of crab meat and green onions. The rich flavor along with the thick soup retains the crunchiness of the fish balls, the crispness of the shrimp meat mixed with the tender softness of the chicken. This is definitely a favorite soup that your children will love to enjoy!