Chinese-Style Shrimp Soup |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Fast, light and full of flavour, great entree or a light lunch. Always a hit with dinner guests. For a chicken version, use chicken stock and 1 sliced cooked chicken breast instead of the prawns. Ingredients:
1/4 cup water |
3 teaspoons cornflour |
4 cups fish stock or 4 cups vegetable stock |
2 cups thinly sliced carrots |
3 teaspoons soy sauce |
250 g small green shrimp, peeled and deveined |
1 cup thinly sliced shredded chinese cabbage |
2 thinly sliced shallots |
1 (225 g) can sliced water chestnuts, drained |
125 g snow peas, trimmed |
1/2 teaspoon sesame oil |
Directions:
1. In a small bowl, blend water smoothly with cornflour.
2. Set aside.
3. In a large pan, combine stock, carrot and soy sauce.
4. Bring to the boil, then simmer over a medium heat for 5 minutes.
5. Add shrimp, cabbage, shallots and water chestnuts to stock mixture, cook for 4 minutes.
6. Stir in cornflour mixtue, snow peas and sesame oil.
7. Cook stirring continuously, until soup boils and thickens slightly.
8. Ladle soup into 4 serving bowls.
9. Serve immediately.
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