Prawn short soup

Prawn short soup

By
From
At Home with Ben
Serves
4
Photographer
Mark Roper

We make this soup for my kids and they love it. Suffice to say, this is one thing my eldest boy, Herb, never complains about.

It’s easy to put together if you have some chicken stock in the freezer. You can also put a little chicken meat into the filling to bulk it out, if you like.

Ingredients

Quantity Ingredient
1 litre Basic chicken stock
salt
freshly ground black pepper
1/4 small iceberg lettuce, chopped
1 spring onion, chopped, to garnish
1 tablespoon finely chopped ginger, to garnish

Dumplings

Quantity Ingredient
500g raw prawns, peeled and deveined
2 teaspoons fish sauce
1 spring onion, chopped
1 tablespoon sliced ginger
270g packet wonton skins

Method

  1. To make the dumplings, reserve 8 prawns to garnish, then place the remainder in a blender and pulse until finely chopped. Season with fish sauce. Add the spring onion and ginger and combine.
  2. Place 1 teaspoon of the prawn mixture in the centre of a wonton skin. Brush the outer edges of the wonton with water, then fold to form a triangle, crimping the edges together to seal.
  3. To make the soup, bring the chicken stock to the boil in a saucepan and season to taste. Lower in the wontons and poach for about 5 minutes. Add the reserved prawns and cook for 2 minutes. Add the chopped lettuce and wilt.
  4. To serve, divide the soup between four bowls and garnish each bowl with 2 prawns, some chopped spring onion and a little chopped ginger.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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