If you have already made the broth from my One-Pot Crystal Chicken recipe, then this hot & sour soup will be an absolute breeze. All it takes is a little bit of chopping and stirring. I never made these egg strands before and I wasn’t sure they were supposed to look like that but after quick search on Google images I’m certain they were okay. The recipe in the magazine says to add cooked prawns and just let them heat through. I don’t like the sound of that because I find that the cooked prawns you buy in the supermarket tend to be a lot saltier than the ones you cook yourself and using cooked prawns in cooking can lead to overcooking them.
I never normally say this because I don’t have the greatest tolerance for chilli heat, but it could have done with more chilli. It’s a hot & sour soup after all and the recipe said to add half a chilli. Chillies definitely do vary a lot but the variety of chilli is rarely given in recipes. It’s usually just whether you need a red or green but there are so many kinds of each it can be confusing. I had a particularly small chilli so i used it all and it was still lacking heat, even for my white palette! The flavour was still beautiful, I just wish that recipes would be more specific with the chilli varieties and maybe suggest supermarket alternatives.
- 2 eggs
- 1 tsp toasted sesame oil
- 1 thumb sized piece of ginger, peeled and sliced into julienne strips
- 1 half a red chilli, sliced into julienne strips
- half a pack of tofu, diced
- 1.5 Litres of strained broth from the Crystal Chicken
- 150g raw frozen prawns (or cooked)
- 1 tsp caster sugar
- 2 tbsp rice wine vinegar
- a handful of frozen sweetcorn
- 150 g beansprouts
- Shredded spring onion (garnish)
- Beat the eggs together with the sesame oil and set aside.
- Heat the broth and add the sugar and vinegar.
- Once hot add the frozen raw prawns and cook for 2-3 minutes until they turn pink. (If using cooked prawns add them later)
- Add the chilli and ginger, stir and add the tofu and sweetcorn. (If using cooked prawns add them now). Cook for 2 minutes.
- Pour the egg and sesame oil mixture into the soup in a steady stream, stirring continuously to make egg strands.
- Add the beansprouts to the pot and let them warm through for 30 seconds and ladle into bowls.
- Garnish with shredded spring onion.