Hot & sour prawn & sweetcorn soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
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
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.
