Name: Hot & sour prawn & sweetcorn soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: Chinese
Ingredients: 1 ½l 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

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Hot & sour prawn & sweetcorn soup

Hot & sour prawn & sweetcorn soup

Barney Desmazery

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Serves 6

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 2 out of 5.3 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

1 ½l 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

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Nutrition: per serving

kcal132
fat4g

low
saturates1g
carbs5g
sugars4g
fibre1g
protein10g
salt2.8g

Method

step 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.
step 2

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

Recipe from Good Food magazine, January 2017

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A star rating of 2 out of 5.3 ratings

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