Tang Hoon Soup with Chicken
Lunch • Singapore
How to Make Tang Hoon Soup with Chicken (Traditional & Healthy Version)
Tang Hoon Soup with Chicken is a beloved staple in Singaporean kopitiams and hawker centres, offering a comforting, wholesome meal that balances delicate flavours and hearty nutrition. This classic dish features tang hoon, also known as glass noodles or mung bean vermicelli, simmered in a clear, savoury broth with tender chicken and fresh local vegetables. Singapore’s rich food heritage shines through in this bowl, with influences from Chinese and Peranakan communities, and a focus on fresh, light ingredients that are perfect for our tropical climate. At lunchtime, you’ll often spot office workers and families enjoying bowls of Tang Hoon Soup at bustling food courts, attracted by its lightness and satisfying taste. The silky noodles absorb the essence of the broth, while the medley of veggies and aromatic garnishes add layers of flavour and colour. Whether enjoyed as a quick weekday lunch or a nourishing weekend comfort food, this soup embodies the Singaporean spirit of fusion and balance. Its healthy, brothy nature makes it ideal for health-conscious diners looking for a dish that is both satisfying and gentle on the waistline.
Ingredients(for 1 large soup bowl per person (approx. 400ml))
- 80g (dry) Tang hoon (glass noodles) (mung bean vermicelli)
- 150g Chicken breast (skinless, boneless, sliced thinly)
- 4 pieces Shiitake mushrooms (fresh, sliced)
- 1 small Carrot (julienned)
- 1 cup Napa cabbage (chopped)
- 2 cloves Garlic (minced)
- 700ml Low-sodium chicken stock (or homemade)
- 1 tbsp Light soy sauce
- 1/4 tsp White pepper
- 1 tsp Sesame oil
- 2 stalks Spring onions (sliced, for garnish)
- 1 tbsp Coriander leaves (chopped, for garnish) - optional
Instructions
- 1
Soak tang hoon in warm water for 10 minutes until softened. Drain and set aside.
10 minutes
Do not oversoak or noodles will become too soft.
- 2
Heat a pot over medium heat. Add sesame oil and sauté minced garlic until fragrant.
2 minutes
Watch the garlic closely to prevent burning.
- 3
Add sliced chicken breast and stir-fry until just turning white.
2 minutes
Do not overcook chicken now; it will finish cooking in the soup.
- 4
Pour in chicken stock, bring to a gentle boil, and skim off any foam.
3 minutes
Clear broth looks and tastes better.
Why This Dish is Healthy
This Singaporean Tang Hoon Soup with Chicken is a light yet filling meal, perfect for those tracking calories or aiming for a balanced diet. The clear broth is low in saturated fat, and the use of lean chicken breast ensures high protein content without excess calories. The addition of fresh vegetables and minimal oil supports digestive health and keeps the dish nutrient-dense, making it a top choice for maintaining or achieving a healthy weight.
Tang Hoon Soup with Chicken is low in fat, moderate in protein, and provides a good source of complex carbohydrates from the mung bean noodles. The dish includes vitamin-rich vegetables like carrots and napa cabbage, which supply fiber, antioxidants, vitamin A, and vitamin C. Chicken breast is a lean protein that supports muscle maintenance, while shiitake mushrooms add dietary fiber and minerals such as selenium and B vitamins. Using low-sodium broth keeps sodium in check, making this a heart-healthy option.
Pro Tips
- 💡Tip 1: Soak tang hoon just before cooking to maintain ideal texture.
- 💡Tip 2: Skim the broth for a clear, appetising soup.
- 💡Tip 3: Add vegetables only towards the end to keep them crisp and colourful.
Storage & Serving
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over the stove, adding a splash of water or stock to loosen the noodles. Best enjoyed fresh, as tang hoon can absorb broth and become overly soft if kept too long.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 310.0 kcal |
