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Combination long soup

Combination long soup

Total Time
40 min
20 min
20 min
Fresh chilli, ginger, garlic and coriander give this soup the zing you'd expect in a Chinese marketplace. Serve it on a cool night to warm you from the inside out


Soy sauce

2 tbs

Sake or Japanese rice wine

20 ml, (1 tbs) (shaoxing wine)

Sesame oil

1 tsp

Beef fillet (tenderloin), raw

160 g, fat trimmed, thinly sliced, (buy 200g)

Skinless chicken breast

160 g, (tenderloins), fat trimmed, sliced (buy 200g)

Vegetable oil

2 tsp

Green shallot(s)

2 individual, thinly sliced

Fresh ginger

2 tsp, finely grated


2 clove(s), crushed

Chicken stock

4 cup(s), (1 L)

Enoki mushrooms

2 cup(s)

Raw peeled prawns

320 g, (buy 400g), peeled, deveined, tails intact

Canned bamboo shoots, rinsed and drained

130 g, (225g can), sliced

Choy sum

1 bunch(es), (baby), trimmed, leaves separated

Fresh egg noodles

200 g

Fresh red chilli

1 whole, thinly sliced

Fresh coriander

1 tbs, to garnish


  1. Combine 2 teaspoons soy sauce, 1 teaspoon wine and sesame oil in a shallow glass or ceramic dish. Add beef and chicken and toss to coat. Cover and refrigerate for 2 hours.
  2. Heat a wok over high heat. Add half the sunflower/canola oil and heat for 30 seconds. Stir-fry beef and chicken mixture, in batches, for 1–2 minutes until just cooked through. Transfer to a plate.
  3. Reheat wok over high heat. Add remaining sunflower/canola oil and heat for 30 seconds. Stir-fry shallots, ginger and garlic for 30 seconds or until fragrant. Add stock and remaining soy sauce and wine and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes.
  4. Add prawns, bamboo shoots, mushrooms, pak choy and noodles and bring to the boil. Reduce heat and simmer, uncovered, for 3 minutes or until noodles are tender and prawns are cooked through. Return beef and chicken mixture to wok and simmer for 1 minute or until heated through. Serve soup topped with chilli and coriander.