Low-calorie soup recipe for 6 people, takes only 10 mins; recipe has chicken stock, white caster sugar, chinese black rice vinegar, ginger, red chilli, silken tofu, sweetcorn, prawns, egg, beansprouts and spring onions.
Hot & sour prawn & sweetcorn soup
Course: Low calorie soup
Servings
6
servings
Prep time
10 mins
Ingredients
- Red Chilli: 1/2 red chilli, sliced
- Egg: 2 eggs, beaten with 1 tsp sesame oil
- Spring Onions: shredded spring onions, to serve
- Chicken Stock: 1 1/2 l hot chicken stock
- Ginger: 1 thumb-sized piece ginger, finely sliced into matchsticks
- White Caster Sugar: 1 tsp white caster sugar
- Chinese Black Rice Vinegar: 2 tbsp Chinese black rice vinegar, cider or white wine vinegar
- Silken Tofu: 1/2 pack silken tofu, diced
- Sweetcorn: handful frozen sweetcorn
- Prawns: 150g cooked prawns
- Beansprouts: 150g beansprouts, rinsed
Directions
- 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.
- Pile some beansprouts in each bowl and ladle the soup over. Scatter over the spring onions and serve.
