Hot & sour prawn & sweetcorn soup

Method 1

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

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.

Method 2

Ingredients:

- 1 cup prawns, peeled and deveined

- 1 cup sweetcorn

- 4 cups chicken or vegetable broth

- 2 tbsp soy sauce

- 2 tbsp rice vinegar

- 1 tbsp sriracha sauce (adjust according to your spice preference)

- 1 tsp sugar

- 1 tbsp cornstarch mixed with 2 tbsp water (to thicken)

- 2 eggs, beaten

- Salt and pepper to taste

- Chopped green onions and cilantro for garnish

Instructions:

1. In a large pot, bring the broth to a boil. Add the prawns and sweetcorn and simmer for 5-7 minutes until the prawns are cooked through.

2. Add soy sauce, rice vinegar, sriracha sauce, sugar, salt, and pepper. Stir well to combine.

3. Slowly pour in the cornstarch mixture while stirring continuously to thicken the soup.

4. Slowly pour in the beaten eggs in a steady stream while stirring the soup gently to create ribbons of cooked egg.

5. Once the eggs are cooked, taste the soup and adjust seasoning if needed.

6. Garnish with chopped green onions and cilantro before serving.

Comments

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