Tomato Egg Drop Soup with Prawns
Total Steps
5
Ingredients
10
Tools Needed
8
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Tomato Egg Drop Soup with PrawnsIngredients
- 500 ml Water
- 1 litre Chicken broth (Swason Brand)
- 1 tablespoon Ginger (julienne)
- 1 tablespoon Garlic (minced)
- 12 Prawns (large size)
- 2 Tomatoes
- 1 Large egg (beaten)
- Oil
- Salt(optional)
- White ground pepper
Instructions
Step 1
Rinse the prawns and wipe them dry. Cut off the heads from the prawns for later use. Cut the prawns open along their length, removing the intestine, while keeping the shell on.
Step 2
Remove the stems from the tomatoes and dice them.
Step 3
In a soup pot, heat some oil. Stir-fry the garlic and ginger until fragrant. Add the prawn heads and stir-fry until fragrant. Add the diced tomatoes and stir well until soft. Pour in the chicken stock and water. Bring the mixture to a boil and then simmer on lower heat for 15 minutes with the lid on.
Step 4
Add the prepared prawns and cook for 3 to 4 minutes. You may optionally add a little salt to taste.
Step 5
Beat the egg until frothy. Drop it in a thin stream directly into the boiling soup and stir in one direction with a fork or ladle. Remove from heat as soon as the egg has cooked and serve immediately with a dash of white ground pepper.