Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 2 tsp sesame oil

  3. 1 garlic clove, crushed

  4. 2 tsp finely grated fresh ginger

  5. 2 x 500ml ctns Campbell's chicken consomme

  6. 500ml (2 cups) water

  7. 1 tbs soy sauce

  8. 250g peeled green prawn cutlets

  9. 1 x 240g pkt Trangs frozen steamed yum cha

  10. 1 carrot, peeled, cut into matchsticks

  11. 1 bunch asparagus, woody ends trimmed, thinly sliced diagonally

  12. 100g snow peas, trimmed, finely shredded

  13. 1/4 wombok (Chinese cabbage), finely shredded

  14. 4 green shallots, ends trimmed, thinly sliced diagonally

Instructions Jump to Ingredients ↑

  1. Heat oil in a saucepan over medium heat. Add the garlic and ginger and cook, stirring, for 30 seconds or until aromatic. Add the consomme, water and soy sauce and bring to the boil.

  2. Add the prawns and yum cha and cook for 3-4 minutes or until prawns curl and change colour. Add the carrot, asparagus, snow peas, wombok and half the shallot and cook, stirring, for 2-3 minutes or until wombok just wilts and asparagus is bright green and tender crisp.

  3. Ladle soup among serving bowls. Sprinkle with remaining shallot to serve.


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