Hot & sour prawn & sweetcorn soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
Showing items 1 to 3 of 6
- 1 ½l hot chicken stock
- 1 tsp white caster sugar
- 2 tbsp Chinese black rice vinegarcider or white wine vinegar
- 1 thumb-sized piece gingerfinely sliced into matchsticks
- ½ red chillisliced
- ½ pack silken tofudiced
- handful frozen sweetcorn
- 150g cooked prawns
- 2 eggsbeaten with 1 tsp sesame oil
- 150g beansproutsrinsed
- shredded spring onionsto serve
Nutrition: per serving
- kcal132
- fat4glow
- 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.
