Hi
It was a Saturday and only hubby and I were at
home. I was
cracking my head what to cook for lunch as we were too lazy to go out in such a hot
and humid weather. I wanted something
easy and fast so I could quickly get out of my hot kitchen.
I went through my bookmark on lunch recipe and spotted
this from Kimmy,
Cooking Pleasure. Since I
have all these ingredients in the refrigerator, without further hesitation, I
went ahead to cook this.
This is so simple but yet so tasty. I really never expected that simple
ingredient like these could make such a wonderful soup. So I decided to put this recipe in my blog.
INGREDIENT
(For 2-3 persons)
200gm chinese
cabbage 白菜 – rinsed
and cut them thin shreds.
1 small carrot peeled and cut it in diagonal shape.
1 egg lightly beaten with some
pepper
and soy sauce to
taste
200gm shelled and devained the
prawn
leaving the tails
intact
½ tsp salt
750ml chicken stock
(I boiled my
own chicken stock)
dash
of pepper and sesame seed oil
some
fried crispy garlic oil (I skipped)
some
chopped spring onions
METHOD
(1)Heat up the chicken soup. Add in chinese cabbage and carrots. Let it boiled and cooked until soft or
crunchy according to own preference.
(2)Add in the seasoning to taste and add in
the prawns to cook.
(3)Once prawns are cooked, pour in the
beaten egg in a circular pattern. Do not
stir, just let it cook for 1-2 minutes or until cooked.
(4)Off the heat and serve hot. Garnish with spring onions.
Hi Amy, this soup cooked with chicken stock and big prawns is even more flavourful and tasty, hehehe!. My hubby prefers the soup without the crispy fried garlic. Sometimes, I add some glass noodles to it for a light lunch meal.
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