Hot & sour prawn & sweetcorn soup
Add to favourite + Print Print

Hot & sour prawn & sweetcorn soup

By Barney Desmazery

The perfect warming starter for your Chinese New Year celebrations. We’ve added chilli for heat and used egg instead of traditional cornflour.

  • Prep:10 mins
    Cook:10 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 132
  • fat 4g
  • saturates 1g
  • carbs 5g
  • sugars 4g
  • fibre 1g
  • protein 10g
  • salt 2.8g

Ingredients

  • 1½ l hot chicken stock
  • 1 tsp white caster sugar
  • 2 tbsp Chinese black rice vinegar, cider or white wine vinegar
  • 1 thumb-sized piece ginger, finely sliced into matchsticks
  • ½ red chilli, sliced
  • ½ pack silken tofu, diced
  • handful frozen sweetcorn
  • 150g cooked prawns
  • 2 eggs, beaten with 1 tsp sesame oil
  • 150g beansprouts, rinsed
  • shredded spring onions, to serve

Method

  1. Put the stock in a saucepan over a low heat, add the sugar, vinegar, ginger and chilli, and bring to a gentle simmer. Add the tofu, sweetcorn and prawns, simmer gently for 2 mins, then pour in the egg mixture in a steady stream, stirring to make egg strands.

  2. Pile some beansprouts in each bowl and ladle the soup over. Scatter over the spring onions and serve.

Suggested recipes from this collection...