CHINESE-STYLE SHRIMP SOUP

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Chinese-Style Shrimp Soup image

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

1/4 cup water
3 teaspoons cornflour
4 cups fish stock or 4 cups vegetable stock
2 cups thinly sliced carrots
3 teaspoons soy sauce
250 g small green shrimp, peeled and deveined
1 cup thinly sliced shredded Chinese cabbage
2 thinly sliced shallots
1 (225 g) can sliced water chestnuts, drained
125 g snow peas, trimmed
1/2 teaspoon sesame oil

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.

Max Kumar
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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
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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
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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.