Chinese-Style Shrimp Soup

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1⁄4 cup water
• 3  teaspoons cornflour
• 4  cups  fish stock or 4  cups  vegetable stock
• 2  cups  thinly sliced carrots
• 3  teaspoons soy sauce
• 250  g  small  green shrimp, peeled and deveined
• 1  cup  thinly sliced shredded Chinese cabbage
• 2  thinly sliced shallots
• 1 (225 g) can sliced water chestnuts, drained
• 125  g snow peas, trimmed
• 1⁄2 teaspoon  sesame oil

Directions

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.