Soup is essential for those cold winters. It makes you feel all warm inside and I feel it is a great way to use up all those little ingredients you have in your fridge. You can really stuff a soup with lots of great vegetables and protein from meat or tofu. The choices are endless.
Preparation Time 10 minutes
Cook Time 3 hours
2-3 tablespoons oil
1 tablespoon ginger- chopped finely
250 grams prawns
1/2 cup mushrooms- sliced
1/2 cup cabbage- chopped
1/2 cup carrot- chopped
1/2 cup green onion- sliced
2 egg whites
3 tablespoons cornflour
water- as needed for the corn flour slurry
salt- to taste
2 tablespoons chilli sauce
3 tablespoons soya sauce
4 cups chicken stock
In a pot, fry the ginger and chicken in the oil for 4-5 minutes. Once the colour changes, add the prawns and mushrooms and fry it for 2-3 minutes.
Add the salt, pepper, soya sauce and chilli sauce. Mix it well.
Add the chicken stock and bring it to a boil. Add the carrots and cabbage. Cook for 4-5 minutes.
Add the corn flour slurry and cook it on a medium heat until you get the preferred thickness.
Whisk the egg whites to break up the protein bonds. Add the egg whites and stir as you pour. Cook for 2- minutes.
Pour into bowls and garnish with sliced green onions.