Prawn, Spring Onion and Egg Ribbon Soup
An aromatic soup influenced by recipes from South-east Asia, where eggs are often lightly cooked in a broth. Serve with prawn crackers or crusty bread for a speedy, light meal. Delicious!
Ingredients
Serves: 4
- 1 litre fish or chicken stock, made with stock cubes
- 1 lemongrass stalk, crushed
- 2cm piece of fresh root ginger, peeled and thinly sliced
- 1 bunch of spring onions, sliced
- 100g Thai fragrant rice, or long-grain or basmati rice
- 2 tbsp rice vinegar or white wine vinegar
- 175g cooked, peeled prawns
- 200g bean sprouts
- 3 eggs, lightly beaten
- 4 tsp chilli oil
Method
Prep:10min ›
Cook:10min ›
Ready in:20min
- Put the stock in a large pan, add the lemongrass, ginger and spring onions, and bring to the boil.
- Stir in the rice and return to the boil, then reduce the heat. Cover and simmer gently for 8 minutes.
- Season, then add the vinegar, prawns and bean sprouts. Return to the boil and simmer for 1 minute.
- Pour the eggs into the simmering soup in a continuous drizzle. They should set into ribbons within a few seconds. Immediately, remove the pan from the heat and ladle into bowls. Drizzle each serving with chilli oil and serve immediately.
Swaps
For prawns, use cooked, shelled crayfish tails. * For a vegetarian soup, use vegetable stock and replace the prawns with cubes of smoked or plain tofu. * For a less spicy soup, use toasted sesame oilinstead of chilli oil.
…speed it up
Ready-crushed lemongrass, and crushed ginger (sold in jars) can be used to save preparation time – about 1 1/2 tsp of each should give a good flavour.
…cooking tip
Crush the lemongrass with a rolling pin or the flat edge of a knife to release its delicate lemon flavour before adding it to the stock.
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Reviews in English (1)
Took shortcuts. Use 1tbsp tom yum paste instead of lemongrass, ginger and chilli oil. Put in the pan and blend with a little stock before adding the rest. - 01 Jan 2009