Rainy days call for piping hot noodle soups like Lomi. I never thought that this easy chicken lomi soup is easy to cook because it looks so complicated — a dish only veteran moms and grandmothers can confidently cook.
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But all these assumptions of mine are unfounded, because apparently cooking lomi soup is not that complicated. Budget-wise it is also easy on the pocket because
The first step is to find fresh lomi, which can be bought from the supermarket or your suki in the market. Be mindful of the expiration dates and if there is not that is indicated, ask when it was delivered and when will it perish. Store the fresh lomi noodles in the ref until the day of use — ideally within two days from date of purchase.
So without further ado, here’s our —
Super Easy Chicken Lomi Recipe:
Ingredients:
One pack fresh lomi
One egg
Boiled chicken breast, flaked or sliced thinly
Pinch of pepper
Optional: Patis and sesame oil
Procedure in cooking easy chicken lomi recipe:
1. Wash the noodles thoroughly in water. Fully immerse it in water that has just boiled for about three minutes, then drain. Wash again and set aside.
3. Add the chicken and then the stock or plain water.
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4. Bring to a boil then simmer for about five minutes.
5. Add the drained noodles and cook for about 10 minutes.
6. Add in the cabbage and the carrots.
7. Beat the egg in a bowl and then pour into the pot. Stir the mixture until the beaten egg has been cooked
8. Add in the cornstarch mixture or the slurry and stir continuously until the lomi soup thickens.
9. AT THIS POINT YOU CAN NOW GET A SEPARATE PORTION FOR YOUR BABY AND TODDLER SO THEIR SOUP WILL BE UNSEASONED.
10. You can now season the lomi soup accordingly with salt and pepper or with patis if you wish.
11. Simmer again for about two minutes. Then serve.
12. Optional: add a dash of sesame oil prior to serving.
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