Chinese-Style Shrimp Soup

Name: Chinese-Style Shrimp Soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by Sueie

"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."

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Ready In:: 25mins
Ingredients:: 11
Serves:: 4

ingredients

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

directions

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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RECIPE SUBMITTED BY

Sueie

Brisbane

Work in hospitality, enjoy music, reading and cooking. Passion is honest and realiable people with a sense of humour. Pet peeve - bad manners. Very partial to all styles of asian food.

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