Monday 1 June 2009

Ginger and Garlic Short Soup



INGREDIENTS
  • 2 ltrs chicken stock
  • 2 tspn mince ginger (or fresh ginger grated)
  • 2 cloves garlic, finely chopped
  • 1/4 cup chopped shallots
  • 1 carrot, chopped
  • 1/2 cup bean sprouts
  • 1/4 cup water chestnuts
  • 1/4 cup bamboo shoots
  • 1/4 cup baby corn
  • 1 egg, beaten
  • 1 bag frozen chinese wontons (or about a dozen )
METHOD
  • Bring chicken stock to the boil and add the ginger, garlic and carrot.
  • Simmer for 5 mins and add remaining vegetables, then wontons.
  • Cook for a further 5 mins (or more depending on instructions for wontons if using frozen).
  • Drizzle egg into soup while stirring gently and remove from heat. Serve immediately.
Enjoy!

Easy one today, makes for a light but flavoursome dish that I put together for our Chinese student boarder living with us at the moment. He devoured it with his usual voraciousness and went for a second helping. I'm not sure if it reminded him of home or he was just really hungry!

Anyway, easily modified to go with chicken instread of wontons, but their fairly easy to find if you know a local asian grocer. For more fun you can even make your own wontons, I know you can purchase the little skins to put minced seafood in.

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