Serves 2
Ingredients:
• 1 clove garlic
• 2 spring onions
• 3 and 1/2oz (100g) peeled shrimps
• 2tbsp (30ml) soy sauce
• 1tsp (5ml) lemon juice
• 1 large carrot (peeled and sliced)
• 16fl oz (500ml) chicken stock
• 3 and 1/2oz (100g) tofu
• 2oz (60g) glass noodles
• 1tbsp (15ml) sesame oil
• 1 small packet prawn crackers
• Fresh basil / freshly chopped coriander leaves (optional)
Preparation:
1. Pour boiling water over the glass noodles and leave to swell. Drain and cut into pieces.
2. Peel and thinly slice the garlic. Trim the spring onions and cut into thin rings.
3. Sprinkle the shrimps with 1tbsp (15ml) soy sauce and lemon juice.
4. Wash the broccoli florets and drain the baby corncobs.
5. Bring the chicken stock to a boil and season with the rest of the soy sauce. Add the rest of the soy sauce, Add the garlic, spring onions, carrot, broccoli and corncobs.
6. Cut the tofu into approximately 1/2in (1cm) pieces. Stir into the soup with the wontons and the shrimps. Leave the soup to boil for a further 5 minutes.
7. Add the noodles to the soup. Ladle the soup into warmed bowls and sprinkle with sesame oil. Serve prawn crackers separately. Fresh basil or freshly chopped coriander leaver would also go well with this soup.
This Soup or Salads recipe was published in 'Chinese Cuisine - p8'
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