Hot & sour prawn & sweetcorn soup

chinese new year hot & sour low fat prawn soup sweetcorn winter

Ingredients

1 ½l hot chicken stock

1 tsp white caster sugar

2 tbsp Chinese black rice vinegar , cider or white wine vinegar

1 thumb-sized piece ginger , finely sliced into matchsticks

½ red chilli , sliced

½ pack silken tofu , diced

handful frozen sweetcorn

150g cooked prawns

2 eggs , beaten with 1 tsp sesame oil

150g beansprouts , rinsed

shredded spring onions , to serve

Method

Put the stock in a saucepan over a low heat, add the sugar, vinegar, ginger and chilli, and bring to a gentle simmer. Add the tofu, sweetcorn and prawns, simmer gently for 2 mins, then pour in the egg mixture in a steady stream, stirring to make egg strands.

Pile some beansprouts in each bowl and ladle the soup over. Scatter over the spring onions and serve.