This one? Just sub spinach for cabbage?
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
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 broth2 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
- Cut the prawns into 2 cm pieces.
- 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.)
- Add the stock and bring to the boil then simmer for 3 minutes. Add the prawns and stir well for 30 seconds.
- Add the bean shoots to the wok and return to a simmer. Simmer for a few seconds before stirring in the soy sauce.
- Serve the soup sprinkled with Vietnamese mint leaves, spring onions and coriander leaves.