Total Time
Prep 15 mins
Cook 10 mins

Fast, light and full of flavour, great entree or a light lunch. Always a hit with dinner guests. For a chicken version, use chicken stock and 1 sliced cooked chicken breast instead of the prawns.

Ingredients Nutrition


  1. In a small bowl, blend water smoothly with cornflour.
  2. Set aside.
  3. In a large pan, combine stock, carrot and soy sauce.
  4. Bring to the boil, then simmer over a medium heat for 5 minutes.
  5. Add shrimp, cabbage, shallots and water chestnuts to stock mixture, cook for 4 minutes.
  6. Stir in cornflour mixtue, snow peas and sesame oil.
  7. Cook stirring continuously, until soup boils and thickens slightly.
  8. Ladle soup into 4 serving bowls.
  9. Serve immediately.