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Chinese Prawn, Corn and Noodle Soup Recipes


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Chinese Prawn, Corn and Noodle Soup Recipes
Summary:

This Chinese Prawn, Corn and Noodle Soup Recipe is an extremely easy yet enormously tasty soup with the unusual twist of an egg beaten in at the end forming strands in the broth like soup - add more noodles for a main course soup.

Please Note: The recipe image displayed may not be an exact likeness of the Chinese Prawn, Corn and Noodle Soup Recipes finished dish

Ingredients

To make this Chinese Prawn, Corn and Noodle Soup Recipe you will need the following ingredients:
1/2 tablespoon sunflower oil
1 finely diced onion
2 cm grated ginger
1 clove crushed garlic
2 spring onions -shredded
1 tin of creamed sweetcorn
1/2 pint/ 300 ml tin water or stock
1/2 packet thin egg noodles (broken up a little)
60g /2 oz prawns- cooked
1 egg- beaten
Optional extras -
A handful of beanshoots
1/2 carrot - finely shredded or 30g sliced shitaki mushrooms

Methods

    • To make this Chinese Prawn, Corn and Noodle Soup Recipe
    • Sauté the onions in the oil, soft without colour .
    • Add the ginger and garlic
    • Cook for a few seconds
    • Add the half the spring onions, sweetcorn and water
    • Bring to boil
    • Add the noodles (uncooked are fine)
    • Simmer for 4-5 minutes or until the noodles are soft
    • Add the prawns
    • Bring the soup to the boil again and add the beaten egg, whisking all the time until the egg turns in to strands
    • Serve immediately garnished with a few spring onion tops
Preparation time (duration): 5-10 minutes
Cooking time (duration): 5-10 minutes
Number of servings (yield): Serves 4
Meal type: No Preference
Culinary tradition: No Preference

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Zena Leech-Calton
Cooking is what makes the world go round, it's simple pleasures can evolve passion, gel marriages and cement traditions and without it life would be dull and tasteless. So cook, live, taste and enjoy. click here

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