CHINESE-STYLE SHRIMP SOUP
Fast, light and full of flavour, great entree or a light lunch. Always a hit with dinner guests. For a chicken version, use chicken stock and 1 sliced cooked chicken breast instead of the prawns.
Provided by Sueie
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, blend water smoothly with cornflour.
- Set aside.
- In a large pan, combine stock, carrot and soy sauce.
- Bring to the boil, then simmer over a medium heat for 5 minutes.
- Add shrimp, cabbage, shallots and water chestnuts to stock mixture, cook for 4 minutes.
- Stir in cornflour mixtue, snow peas and sesame oil.
- Cook stirring continuously, until soup boils and thickens slightly.
- Ladle soup into 4 serving bowls.
- Serve immediately.
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Max Kumar
[email protected]Great recipe! I made this soup last night and it was a hit with my family. The soup was easy to make and the results were delicious.
Mariola Robes
[email protected]This soup is amazing! The broth is so rich and flavorful, and the shrimp are cooked perfectly. I will definitely be making this again.
Julio Ekampala
[email protected]Absolutely delicious! This soup is so flavorful and comforting. I love the combination of shrimp, vegetables, and ginger. It's the perfect meal for a cold winter day.