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Hot & sour prawn & sweetcorn soup

Hot & sour prawn & sweetcorn soup

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: per serving
HighlightNutrientUnit
kcal132
low infat4g
saturates1g
carbs5g
sugars4g
fibre1g
protein10g
salt2.8g
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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.

Goes well with

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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