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Indian

Kangshoi

Non-vegetarian

A simple, oil-free Manipuri soup-stew of seasonal vegetables simmered in water with roasted ngari (fermented fish), chillies and onion, finished with fresh herbs. Eaten with rice.

Kangshoi is an Indian soup, ready in about 40 minutes and made with ngari (manipuri fermented fish) and cabbage. It serves 4 and is rated beginner to cook.

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Kangshoi: clear Manipuri vegetable broth with greens and onion in a steel bowl
Photo: :User:Ishani Nath / Wikimedia Commons · CC-BY-SA-4.0
Prep
15 min
Cook
25 min
Total
40 min
Serves
4
Level
Beginner
Calories
101

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Dry-roast the ngari (opens in a new tab) and dried chillies in a small pan over low heat until fragrant and lightly charred at the edges. Lightly crush them together.

    Open a window — roasting ngari is pungent.

  2. Step 2

    Bring the water to the boil with the roasted ngari (opens in a new tab), chillies, onion (opens in a new tab) and ginger and simmer for 5 minutes to flavour the broth.

  3. Step 3

    Add the potato (opens in a new tab) and cook for 5 minutes, then the cabbage (opens in a new tab), peas (opens in a new tab) and beans with the salt. Simmer until all the vegetables are tender but not mushy.

    • 12 min
    • medium heat

  4. Step 4

    Take the pan off the burner, stir in the spring onion (opens in a new tab) and coriander and serve straight away.

    • 1 min

About this dish

Origin
Manipur, India · Well documentedMore food from India
Dish
Lunch · Dinner · Soups · Side dishes
Cooking method
Boiled, Simmered
Taste
umami, savoury, spicy (chilli heat), fresh
Diet
Pescatarian · No gluten ingredients · Dairy-free · No nut ingredients · Low-carb
All labelsPescatarian · Non-vegetarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · Low-fat
Worked out from the ingredients. How labels work
Good for
Everyday · Budget-friendly · One-pot
Cook more with
Ngari (Manipuri fermented fish) · Cabbage · Dried whole chillies · Onion · Potato · Green peas
Techniques
Boiling · Simmering · Spice roasting (dry-roasting)

Allergens

  • Contains: Fishfrom ngari (manipuri fermented fish)

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

101 kcal per serving

Estimated

1 serving ≈ 433 g · recipe makes 4

Where the energy comes from

  • Protein 22%
  • Carbohydrate 73%
  • Fat 4%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy101 kcal23 kcal
Protein6 g1.4 g
Carbohydrate19.7 g4.5 g
Net carbohydrate14.9 g3.5 g
Sugars5 g1.2 g
Added sugars0 g0 g
Fibre4.7 g1.1 g
Fat0.5 g0.1 g
Saturated fat0.1 g0 g
Trans fat0 g0 g
Cholesterol6 mg1 mg
Sodium742 mg172 mg
Salt equivalent1.9 g0.4 g
Vitamins & minerals per serving
Potassium
528 mg
Calcium
84 mg
Iron
1.6 mg
Magnesium
44 mg
Vitamin A (RAE)
51 µg
Vitamin C
38 mg
Vitamin D
0.2 µg
Vitamin B12
0.4 µg
Folate (DFE)
60 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: fresh ginger, coriander leaves.
  • Ngari (Manipuri fermented fish): Dried salted cod (FDC 174190) used as a stand-in for ngari, a dried, fermented small-fish product used in small amounts.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Use whatever is in season — pumpkin, mustard greens, bamboo shoots and fresh beans all go into kangshoi.

Common mistakes

  • Adding oil — kangshoi is traditionally oil-free and light.

Serve with

  • Serve with steamed rice and a dry fish or vegetable side, Manipuri style.

Food safety

  • Buy ngari from a trusted supplier, keep it sealed in the fridge and discard it if it smells rotten rather than pungent or shows mould.
  • Bring the broth to a full boil after adding the ngari.

Storage

  • Keeps 2 days refrigerated.

Reheating

  • Reheat until simmering.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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