19b Soup

19-B Soup

Ingredients

• 2-3 tbsp Oil
• 1 tbsp Ginger, finely chopped
• 250g Chicken Strips
• 250g Prawns, deveined
• 1 Cup Mushrooms, sliced
• 2 tsp Black pepper
• ¼ tsp or to taste Salt
• 2 Chicken stock cube
• 2 tbsp Vinegar
• 3 tbsp Dark Soy Sauce
• 3 tbsp Sriracha sauce
• 1 tbsp Fish sauce
• 1 tsp Sugar
• 7-8 Cups Water
• 1 Cup Carrots, finely julienned
• ¾ Cup Cornflour
• 2 Large eggs, whisked
• 1 Cup Spring onions, finely sliced

Method

1. In a pan, add cooking oil and ginger. Fry for a couple of minutes.
2. Add chicken strips, and fry util it changes colour.
   
3. Stir in the prawns and mushrooms. Cook for 2-3 minutes.
4. Add black pepper, salt, chicken stock cube, vinegar, soy sauce, Sriracha sauce, fish sauce, and sugar. Add water, and bring to the boil.
5. Add the carrots.
   
6. In the cornflour, add a few tablespoons of cold water, and mix well. Pour the cornflour mixture into the soup whilst stirring, until it starts to thicken.
7. In a bowl, add eggs, and whisk well. Gradually add to the soup, and stir gently. Cook for a further 2 minutes.
8. Garnish with spring onions & serve hot!

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