He needs soft watery solid food so we decided that we settle with noodle soup. I am supposed to cook supper for him last night but he insisted on doing so. That’s why the recipe here is not complete again (in terms of measurements, and there might be some ingredients I have missed to mention in this recipe because he failed to tell me so)
Anyway, it was a delicious and filling noodle soup 🙂 we wanted sotanghon but we don’t have it on stock and I’m not sure if it’s available here in Singapore so we used bihon instead.
Chicken Vermicelli Soup by Frederick[/caption]
Chicken, cut into small pieces – 400 g.
Rice Vermicelli (bihon) – 200 g.
Cabbage, julienned – 100 g.
Ginger roots, crushed and diced – 1 thumb size
Onion, diced – 1 medium bulb
Garlic, chopped – 5 cloves
Knorr Chicken powder – 3 tbsp
Fish Sauce – to taste
Salt & Pepper – to taste
** Herbs & spices (as desired)
Sunflower Oil for sautéing
Water – 1 liter ++
1) Heat the oil in a pressure cooker and sauté the garlic and onion until they turn brown. Add the ginger and the chicken. Simmer. Add half of the water and pressure cook for 15 minutes.
Frederick needs soft solid foods that are not painful to swallow.
2) Add the rest of the ingredients including the condiments, herbs and spices. Always check the water level. Since it’s a soup, it has to have lots of liquid. Add more water as needed. Make sure that the bihon including the cabbage are really really really soft.
Serve hot with Oolong tea with lemon (see Oolong Tea with Lemon)
The above recipe is for 6-8 servings. Here’s the estimated Nutritional values per serving based on the ingredients used.
Calories : 239 kcal Total Fat: 14.6 g.
Cholesterol : 16 mg. Saturated fat : 3.4 g.
Protein : 57 g Dietary fiber : 0.25 g.
Sodium : 2,036 mg. Carbohydrate : 10 g.