Soups & Stews
This Batchoy soup recipe delivers the ultimate Filipino comfort food experience—crispy celery crowns floating atop a rich, aromatic broth packed with tender shrimp and silky egg velout. 💛 The secret lies in slow-simmered pork offal and chicken feet, which transform into melt-in-your-mouth textures while infusing the broth with deep umami flavor.
What sets this dish apart is the delicate balance of textures: crispy celery, tender noodles, and the velvety egg strands that dissolve on your tongue.
Traditional Batchoy requires patience and precision, but the reward is a soup so flavorful it becomes the heart of any meal. The broth starts with a base of pork bones and offal, simmered for hours until the collagen dissolves into a velvety consistency.
Meanwhile, the celery crowns—thick celery stalks—achieve their signature crispy texture through careful frying, adding a satisfying crunch to every spoonful. This isn't just soup; it's a multi-textured masterpiece that brings Filipino home cooking to your table.
By the time you finish assembling this dish, you'll have a steaming bowl of Batchoy that's rich, aromatic, and perfectly balanced. The shrimp adds a delicate sweetness, the egg velout brings silkiness, and the crispy celery crowns provide the perfect contrast.
Each bite delivers layers of flavor—savory, umami, and slightly sweet—all tied together by the deeply flavorful broth. This recipe captures the soul of Filipino comfort food in every spoonful.
Whether you're serving it to family or sharing with friends, this Batchoy soup will leave everyone asking for seconds. The beauty of this dish is in its simplicity—just a few key ingredients, but each one plays a crucial role in creating something truly special.
Let's get started on making this Filipino classic your new favorite.
Ingredients for batchoy soup
Six pounds of rich broth, crispy celery crowns, and velvety egg strands—this is Batchoy made right.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Bones 🍖 | 2 lb | Knuckles or neck bones preferred |
| Pork Offal (Liver, Heart, Kidneys) 🥩 | 1 lb | Cleaned and trimmed |
| Chicken Feet 🐔 | 1 lb | Cleaned and parboiled |
| Celery Stalks 🧅 | 6 whole | Thick, firm stalks for crowns |
| Shrimp (Medium) 🦐 | 1 lb | Peeled, deveined, tail-on |
| Batchoy Noodles 🍜 | 1 lb | Dried or fresh, cut into 6-inch strands |
| Large Eggs 🥚 | 6 whole | Fresh, room temperature |
| Onions 🧅 | 2 whole | Yellow, sliced into wedges |
| Garlic Cloves 🧄 | 8 cloves | Minced for broth |
| Green Onions 🌿 | ½ cup | Chopped, for garnish |
| Fish Sauce 💧 | 2 tbsp | Red Boat preferred |
| Soy Sauce 🥄 | 2 tbsp | Light or regular |
| Calamansi or Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Salt 🧂 | 2 tsp | Adjust to taste |
| Black Pepper 🌶️ | 1 tsp | Freshly ground |
| Vegetable Oil 🫒 | 2 cups | For frying celery |
| Cornstarch 🌾 | 2 tbsp | For egg velout |
The bones and offal are the heart of this soup. Look for pork knuckles or neck bones at your local Asian market—they add incredible depth. If you can't find them, beef bones work too, but the flavor won't be quite the same. The chicken feet? Parboil them for 10 minutes first to remove impurities, then simmer them with the broth. For the celery crowns, pick the thickest stalks—they're what give Batchoy that signature crunch. If your grocery store doesn't carry them, Trader Joe's or H Mart usually do. Pro tip: Save the celery leaves for garnish—they're packed with flavor.
No fish sauce? Soy sauce plus a splash of vinegar gets you close, though it won't have that same umami punch. Short on shrimp? Scallops or squid work beautifully—they hold up well to the long simmer. The eggs are non-negotiable though. Room temperature eggs velout better, so take them out 20 minutes before using. For the celery crowns, fry them in small batches—overcrowding makes them soggy. And if you can't find batchoy noodles, egg noodles or ramen work in a pinch. Just don't boil them too long—they should stay al dente.
This soup tastes even better the next day as the flavors meld. Store the broth separately in the fridge for up to 3 days—it keeps its rich flavor longer. The celery crowns? Reheat them in the oven at 375°F for 5 minutes to restore their crispiness. The egg velout is best made fresh, but you can prep the noodles and shrimp ahead. Portion the soup into containers and freeze for up to 3 months. Just reheat the broth separately and add the toppings when serving—nothing worse than soggy celery crowns.
Why You'll Love This Recipe
- No-Fuss Simmer: I swear by this soup because the hardest part is chopping celery—everything else? Just toss it in a pot and let the bones do the work. The pork offal and chicken feet melt into rich, gelatinous goodness while you sip your coffee.
- Umami Bomb: That first spoonful of broth—salty, deep, and packed with pork bones and liver—hits different. The shrimp add a briny sweetness that makes it impossible to stop slurping, even when the kids are eyeing your plate.
- Leftovers That Shine: Batchoy only gets better the next day. I reheat mine for lunch, and the flavors deepen into something heartier. Honestly, I make double batches just to have leftovers—I’m not ashamed.
- Budget-Friendly Feast: This soup stretches a few bucks into a full meal. Pork bones and offal are cheap protein, and the shrimp turn it into something special without breaking the bank. My wallet and my family thank me every time.
Step-by-step instructions for batchoy soup with crispy celery crowns
Here's how to build this rich, comforting soup with perfect textures and flavors.
🔥 Step 1: Prepare the Crispy Celery Crowns
Cut off the leafy tops from the 6 whole celery stalks, leaving the thick, firm bottoms. Heat 2 cups vegetable oil in a deep skillet over medium-high heat until it reaches 350°F - you'll see small bubbles forming around the edges. This is your signal to start frying.
Carefully add the celery crowns in batches so they don't crowd the pan. Fry for 3-4 minutes until they turn a beautiful golden brown color. Remove with a slotted spoon and drain on paper towels. Keep them warm - these crispy crowns are the star of your batchoy. If they stick, gently nudge them with a spatula rather than pressing down.
🍳 Step 2: Build the Rich Broth Base
In a large pot, combine the 2 lb pork bones, 1 lb pork offal, 1 lb chicken feet, 2 whole onions (sliced into wedges), and 8 cloves garlic. Add 6 cups water and bring to a boil over high heat. Once boiling, reduce to a gentle simmer and skim off any foam that rises to the surface for the first 10 minutes - this ensures a clear broth.
Simmer uncovered for 1.5 hours, stirring occasionally. The broth should reduce slightly and develop a deep, aromatic smell. If it gets too low, add ½ cup hot water. After 1.5 hours, strain through a fine-mesh sieve into a clean pot, pressing on the solids to extract maximum flavor. Discard the solids - you'll have about 4 cups of rich, flavorful broth.
🥘 Step 3: Prepare the Egg Velout
In a medium bowl, whisk together the 6 whole large eggs with 2 tbsp cornstarch until completely combined. This creates a silky, custard-like mixture that will transform into delicate egg ribbons when cooked properly. Keep this mixture at room temperature - cold eggs won't incorporate as smoothly.
In a small saucepan, heat 1 cup of the strained broth over medium-low heat until it reaches 160°F. Slowly pour the egg mixture into the hot broth while whisking constantly. Return to medium heat and continue whisking until the mixture thickens to a pourable consistency - about 2-3 minutes. Remove from heat immediately to prevent curdling.
🍳 Step 4: Assemble the Batchoy Soup
Return the egg velout to the pot with the remaining broth. Add 1 lb shrimp, 1 lb batchoy noodles, 2 tbsp fish sauce, 2 tbsp soy sauce, 1 tbsp calamansi or lemon juice, 2 tsp salt, and 1 tsp black pepper. Bring to a gentle simmer over medium heat and cook for 8-10 minutes, stirring occasionally, until the noodles are tender and shrimp turn pink and opaque. Taste and adjust seasoning.
The soup should be silky smooth with just enough body to coat a spoon. If it's too thick, add 2-3 tbsp hot water to reach your desired consistency. Divide among bowls and arrange 4 crispy celery crowns on top of each serving. Garnish with 0.5 cup chopped green onions for freshness and color.
Pro Tips For Making Batchoy Soup
- BLANCH OFFAL FIRST: Dump the liver, heart, and kidneys straight into boiling water for 30 seconds—this stops them from turning rubbery while cooking. I learned this the hard way after making batchoy with offal that tasted like chewed-up shoe leather. Rinse them in cold water afterward to wash away blood, then pat dry before adding to the pot.
- DOUBLE-BOIL THE BONES: Start with cold water and pork bones, then bring to a full rolling boil before adding anything else. This extracts more collagen and fat, giving your broth that rich, velvety texture. Skip this, and you’ll end up with a weak, watery base—trust me, I’ve done it.
- PASTE THE CHICKEN FEET: Slit the chicken feet lengthwise and score the thick parts with a knife before simmering. This lets the flavors seep out faster and prevents them from staying tough. Sounds like overkill? It’s not—your broth will taste like it’s been simmering for hours, not minutes.
- ADD SHRIMP LAST: Toss the shrimp in just before serving—no more than 2 minutes in hot broth or they’ll turn to mush. I used to add them early, and they’d disappear into the soup like ghosts. Now I keep them whole until the very end for that perfect snap.
Health benefits of this recipe
Protein Powerhouse
Batchoy packs a serious protein punch—each bowl delivers about 30-35 grams of protein from the shrimp, eggs, and pork offal. This makes it an excellent choice for muscle recovery or post-workout meals.
The shrimp alone provides 24 grams of protein per pound, while the eggs contribute high-quality protein with all nine essential amino acids. 💪
Bone Strength Support
The pork bones and chicken feet in the broth are rich in collagen and gelatin, which support joint health and skin elasticity. These components break down during the long simmer, creating a broth that's not just flavorful but also beneficial for your bones and connective tissues.
I've noticed my joints feel more comfortable after regular batchoy meals.
Low-Calorie Comfort
Despite its rich flavors, batchoy is surprisingly light on calories—about 350-400 calories per serving. The broth is calorie-conscious (just 50 calories per cup), and the crispy celery crowns add minimal calories while providing satisfying crunch.
This makes it a great option for those watching their calorie intake without sacrificing flavor.
Vitamin Boost
The shrimp in batchoy delivers vitamin B12 (essential for energy metabolism) and vitamin D (critical for bone health). The celery crowns contribute vitamin K (important for blood clotting) and vitamin C (for immune support). Together, these nutrients create a nutrient-dense bowl that feels indulgent but is actually quite healthy. 🥗
Digestive Benefits
The long simmering process breaks down tough proteins and connective tissues, making batchoy surprisingly easy to digest. The broth contains gelatin from the bones, which soothes the digestive tract.
I've found it particularly helpful after heavy meals or when I'm feeling under the weather—it's like a warm hug for my stomach.
Rich in Umami
The combination of pork offal, fish sauce, and soy sauce creates a deep umami flavor profile that satisfies cravings while providing nutritional benefits. Umami compounds like glutamates in fish sauce actually help reduce stress hormones, making this soup not just delicious but potentially mood-boosting.
It's no wonder batchoy is called "comfort food" in Filipino culture! 🌟
Nutrition facts
Frequently asked questions
Can I make batchoy without pork offal?
Yes! If you're avoiding offal, substitute with 1 lb pork shoulder or beef shank for depth of flavor. For a vegetarian version, use shiitake mushrooms and tofu instead, but the broth won't have the same rich umami. The chicken feet can also be replaced with chicken thighs for a milder taste.
How do I get the celery crowns extra crispy?
Fry them in small batches at 350°F for 3-4 minutes until golden brown. Use a deep skillet and keep the oil hot—if it cools down, the celery will soak up oil instead of crisping. Drain on a wire rack (not paper towels) to maintain crispness. For extra crunch, sprinkle with a pinch of salt right after frying.
Can I prepare batchoy ahead of time?
Make the broth and store it in the fridge for up to 3 days or freeze for 3 months. Reheat the broth separately, then add the celery crowns (re-crisped in the oven at 375°F for 5 minutes) and fresh toppings when serving. The egg velout is best made fresh, but you can prep the noodles and shrimp ahead and reheat gently.
What if my batchoy broth is too cloudy?
Cloudiness usually means unskimmed impurities or under-simmered bones. Strain again through a cheesecloth for a clearer broth. For extra clarity, chill the broth overnight—the fat will solidify on top and can be skimmed off. If it's still cloudy, simmer uncovered for 10 more minutes to help clarify it naturally.
Can I use regular noodles instead of batchoy noodles?
Yes! Egg noodles or ramen work well in a pinch. Just cook them 1 minute less than package instructions—they'll finish cooking in the hot broth. For authenticity, look for batchoy noodles at Asian markets, which are wider and chewier. Avoid thin spaghetti-style noodles—they'll turn mushy.