Wednesday, March 03, 2010
#28 Asparagus and prawn egg-drop soup
This is a Vietnamese inspired soup. Adding asparagus to seafood soups demonstrates the French influence in the Vietnamese cooking. The fusion makes a light and delicious meal. You could use crabmeat, if you prefer.
To serve 2:
2 tbsp sunflower oil
1 small onion, finely chopped
200 g asparagus, cut in 3 lengthwise, bottom pieces then quartered or halved
800 ml chicken stock
1 tbsp cornflour
2 tbsp fish sauce
chives, to garnish (optional)
Heat the oil and fry the onion until soft.
Add the asparagus and prawns and cook for 2 minutes.
Add the chicken stock and bring to the boil. Boil for 1 minute.
Mix the cornflour and fish sauce and add to the soup.
Bring to the boil and add the beaten egg. Cook for 1-2 minutes, until the egg sets.
If using, garnish with chopped chives.