Hot & sour prawn & sweetcorn soup

Hot & sour prawn & sweetcorn soup

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(2 ratings)

Prep: 10 mins Cook: 10 mins


Serves 6

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

Nutrition and extra info

Nutrition: per serving

  • kcal132
  • fat4g
  • saturates1g
  • carbs5g
  • sugars4g
  • fibre1g
  • protein10g
  • salt2.8g
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  • 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



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ½ red chilli, sliced
  • ½ pack silken tofu, diced
  • handful frozen sweetcorn


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 150g cooked prawns
  • 2 eggs, beaten with 1 tsp sesame oil



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 150g beansprouts, rinsed


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • shredded spring onions, to serve


  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.

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Comments, questions and tips

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13th Aug, 2019
Disappointing - not hot or sour enough. One egg would have been enough. Needs more ginger, chilli & vinegar
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