Most families I know in Singapore have their own version of this dish. Like chicken soup or plain rice porridge, a shredded chicken macaroni in clear broth usually does the trick for a convalescing person. I have enjoyed many a bowl of this delicious and comforting pasta soup while growing up and while I no longer eat chicken, I still find it so good on its own. The best part is, you can make it in less than 30 minutes. I took about 20 minutes because that’s how long it took for my pasta to turn al dente.When I have children, this will be among the top 10 things I’d cook for them, especially since I can throw in any nutritious and seasonal vegetable for cheap. My favourites are still carrot (because it’s a bright orange and so sweet) and cabbage (cheap and long-lasting).
Serves 2 to 4. Prep time: 5 minutes. Cooking time: 20 minutes
2 cups macaroni (or any kind of pasta)
2 cups chopped vegetables (I used carrots & cabbage but frozen peas would do the trick too)
1 cube of vegetable stock
2 cloves of garlic (peeled and lightly smashed with a knife to release flavour)
5 cups of water
2 small shallots sliced thinly
4 tablespoons cooking oil
Salt & pepper to taste
1. Pour water into pot and throw in a stock cube. Turn heat on high till water boils.
2. Once stock cube has fully dissolved, throw in vegetables, macaroni and smashed garlic cloves. Turn heat down to medium.
3. Heat 4 tablespoons of oil in a pan or wok on high. Add thinly sliced shallots and turn heat down to medium low. (This is for the shallot oil used as a condiment but CLICK HERE for a proper recipe.)
4. Stir soup every so often and check to see if macaroni has turned al dente. Turn fire off.
5. When shallots start to brown at the edges, turn heat off as the shallots will continue turning into a crisp quickly.
6. Dish out macaroni and serve with 2 teaspoons of shallot oil as garnish.
OMG so yum! The dish is easy and versatile.
You can use any kind of pasta. Instead of macaroni, I used a mixture of mezzi rigatoni and tri-coloured penne because I had opened boxes. My favourite though, are elbow macaroni followed by farfalle. And you can also use any kind of veggies on hand – potato and carrots; cabbage and carrots; frozen mixed veggies; snow peas and corn etc. Also, add tofu cubes or any other ingredients on hand. So versatile!
The ratio I always use is 1 cup of uncooked pasta for 1 adult person (because it doubles in size) and 1 cup of chopped vegetables if it’s a side dish. So double or triple the recipe depending on how much you want to eat! This recipe is enough for T and I but would serve 4 if you eat like my mother and sisters – if you know what I mean.