Hot & sour prawn & sweetcorn soup
20 min
Ingredients
- 1 ½l hot chicken stock
- 1 tsp white caster sugar
- 2 tbsp Chinese black rice vinegar
- 1 thumb-sized piece ginger
- ½ red chilli
- ½ pack silken tofu
- handful frozen sweetcorn
- 150g cooked prawns
- 2 eggs
- 150g beansprouts
- shredded spring onions
Instructions
2 steps
- 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.
Progress
0 / 2 steps
Nutrition
Per serving (based on 6 servings)
Calories
132cal
Protein
10.0g
Carbs
5.0g
Fat
4.0g
Fiber
1.0g
Sugar
4.0g
Sodium
3mg
