How to make Three Flavour Soup Recipe - Prawn and chicken soup flavoured with black bean paste, oyster sauce and vinegar

This recipe is from the book Best of Chinese Cooking.

Main Ingredients : Prawns (kolambi/jhinga) (प्रॉन/कोलम्बी/झींगा), Boneless chicken (हड्डी रहित चिकन)

Cuisine : Chinese

Course : Soup

Three Flavour Soup

Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

For more recipes related to Three Flavour Soup checkout Thai Style Prawn Bisque , Prawn Ball Soup , Tea Pot Soup With Oriental Vegetables . You can also find more Soup recipes like Thick Spinach Soup, Gazpacho, Thick Almond Soup, Tomato Melon Gazpacho. Or try out these recipes from Chinese Cuisine like Soft Creamy Eggs With Prawns, Oodles of Noodles, Burnt Garlic Rice, Spicy Fried Rice.

Three Flavour Soup Recipe Card

Three Flavour Soup

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Easy

Ingredients for Three Flavour Soup

  • Prawns (kolambi/jhinga) peeled and deveined 6-8

  • Boneless chicken thinly sliced 100 grams

  • Black bean paste 1 tablespoon

  • Oyster sauce 2 teaspoons

  • Vinegar 2 teaspoons

  • White pepper powder 1/4 teaspoon

  • Chicken stock 4-5 cups

  • Cornflour/ corn starch 1 tablespoon

  • Salt to taste

  • Chilli oil 1 tablespoon

  • Spring onion greens chopped 1 stalk


Step 1

If the prawns are large, cut each in half lengthways, otherwise leave them whole. Mix the black bean paste, oyster sauce, vinegar, white pepper powder in half a cup of chicken stock and set aside.

Step 2

Heat the remaining chicken stock in a wok or a pan, bring it to a boil. Dust the chicken and prawns in half tablespoon of cornflour and gently slide them into the boiling stock.

Step 3

Mix the remaining cornflour in half a cup of water. Lower the heat and simmer for about three minutes. Add the blended sauces, cornflour mixture and salt and simmer for half a minute.

Step 4

Drizzle chilli oil and serve hot, garnished with spring onion greens.

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