Serves 4
Ingredients:
• 1 cup (250ml) chicken stock (home-made or instant)
• 4 sticks celery
• 2 carrots
• 3 and 1/2oz (100h) glass noodles
• 16 shrimps, peeled, deveined and cleaned
• 2tbsp (30ml) sesame oil
• 2 slices ginger [each 1/2in (1cm) thick]
• 3 spring onions
• 10oz (300g) pumpkin or squash
• 2tbsp (30ml) light soy sauce
• Salt as desired
• Freshly ground white pepper as desired
Preparation:
1. Soak the glass noodles in warm water for 10 minutes, drain and cut into pieces approximately 2in (5cm) long.
2. Wash and trim the spring onions and cut into thin rings. Wash and thinly slice the celery (reserve the green leaves). Peel and finely chop the ginger. Peel and finely grate the carrots. Dice the pumpkin or squash.
3. Heat the sesame oil in a pan and saute the spring onions and carrots. Add the chicken stock and bring to a boil. Add the ginger, celery and pumpkin.
4. Cook the soup over a medium heat for about 5 minutes. Add the shrimps and slass noodles and cook over a very low heat for about 2 minutes.
5. Season to taste with soy sauce, salt and pepper. Serve garnished with celery leaves.
This Soup or Salads recipe was published in 'Chinese Cuisine - p12'
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