Chinese cabbage and prawn soup

Chinese cabbage and prawn soup

By
From
Recipes for a Great Life
Serves
4
Photographer
Greg Elms

This special-occasion soup is easy to prepare and full of flavour and goodness. The addition of fragrant Asian herbs just before serving is the final touch of magic.

Ingredients

Quantity Ingredient
16 raw prawns, shelled and deveined
1/2 tablespoon vegetable oil
2 slices ginger
1/2 small red chilli, finely sliced, (optional)
1/2 chinese cabbage, very finely sliced
5 cups Chicken broth
2 cups bean shoots
2 tablespoons light soy sauce
or 2 tablespoons fish sauce
16 vietnamese mint leaves, to serve
4 spring onions, cut into 1 cm lengths, to serve
handful coriander leaves, to serve

Method

  1. Cut the prawns into 2 cm pieces.
  2. Heat the oil in a wok or non-stick saucepan. Add the ginger, chilli (if using) and cabbage and stir-fry for 3–4 minutes without browning. (Trickle a little water down the inside of the wok if it starts to brown.)
  3. Add the stock and bring to the boil then simmer for 3 minutes. Add the prawns and stir well for 30 seconds.
  4. Add the bean shoots to the wok and return to a simmer. Simmer for a few seconds before stirring in the soy sauce.
  5. Serve the soup sprinkled with Vietnamese mint leaves, spring onions and coriander leaves.
Tags:
Gabriel
Gate
Recipes for a Great life
health
diet
low-fat
low fat
healthy
nutritional
weightloss
simple
easy
fast
quick
weeknight
midweek
mid-week
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