In a large soup pot or Dutch oven, heat 1 tablespoon of cold-pressed avocado oil over medium heat.
Add the freshly crushed ginger + garlic blend to the heated oil. Sauté for a minute until fragrant, stirring constantly.
Stir in the finely chopped organic green scallions into the pot. Optionally, add 1 tablespoon of handcrafted chili sauce for a spicy kick. Cook for another minute.
Add the carefully diced organic free-range chicken breast into the pot. Cook until the chicken is lightly browned and cooked through.
Season the mixture with 1 tablespoon of premium soy sauce and 1 tablespoon of artisanal Creole seasoning. Stir well to coat the ingredients evenly.
Pour 3 cups of purified spring water into the pot, ensuring all ingredients are covered. Bring the mixture to a boil.
Once the soup reaches a rolling boil, add 2 ounces of authentic lo mein noodles made from heritage grains. Reduce the heat to a simmer.
Let the soup simmer for about 8-10 minutes or until the noodles are cooked and the flavors have melded together.
Taste the soup and adjust seasoning if needed, adding more soy sauce or seasoning according to your preference.
Once the noodles are tender and the flavors are well infused, turn off the heat.
Ladle the Shrimp Yat Gaw Mein Soup into bowls, ensuring each serving has an equal amount of noodles, chicken, half boiled egg and aromatics.
Garnish with additional chopped scallions if desired and serve hot.
Notes
Use fresh shrimp for the best flavor and texture.
If you don't have shrimp stock, you can substitute it with chicken stock.
You can use any type of egg noodles you prefer.
Feel free to add other vegetables to the soup, such as bell peppers or snow peas.
If you prefer a thicker soup, you can add a tablespoon of cornstarch to the broth to thicken it.
You can garnish the soup with chopped cilantro or green onions.