Silky Prawn and Egg Ribbon Soup Recipe

Preparation Time: 5m
Cook Time: 10m
Total Time: 15m
Servings: 4

2024年10月6日 4.8

This comforting soup blends delicate egg ribbons with succulent prawns in a light, flavourful broth. The tender prawns add a fresh, seafood note, complementing the smooth texture of the eggs. It's a quick and nourishing dish, perfect for a simple yet satisfying meal.

Ingredients:

4 cups chicken stock
200g raw prawns, peeled and deveined
2 large eggs, beaten
1 tbsp cornstarch mixed with 2 tbsp water
1 tsp ginger, finely grated
2 spring onions, chopped (plus extra for garnish)
Salt, to taste
White pepper, to taste

Instructions:

1 Prepare the broth
In a pot, bring the chicken stock, ginger, and spring onions to a boil. Add the prawns and cook for 2-3 minutes until they turn pink and opaque. Season with salt and white pepper to taste.
2 Create the egg ribbons
In a small bowl, beat the eggs until smooth. Reduce the heat to low, then slowly drizzle the eggs into the simmering broth while stirring gently to form silky egg ribbons.
3 Finish and serve
Stir in the cornstarch mixture to slightly thicken the soup. Remove from heat, garnish with chopped spring onions, and serve hot.