Soup: Asian Shrimp

Photo by Liz G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    Tbsp corn oil

  • 2

    scallions, thinly sliced diagonally

  • 1

    carrot, coarsely grated

  • 4 1/2

    oz mushrooms, thinly sliced

  • 4

    cups fish or vegetable stock

  • 1/2

    tsp chinese five spice powder

  • 1

    Tbsp soy sauce

  • 4 1/2

    oz shrimp

  • 1/2

    bunch watercress or arugula, coarsely

  • 1

    egg, well beaten

Directions

1. Heat the oil in a wok, swirling it around until very hot. Add the scallions and stir-fry for a minute, then add the carrots and mushrooms and continue to cook for about 2 minutes. 2. Add the stock and bring to a boil then season to taste with salt and pepper, five-spice powder and soy sauce then simmer for 5 minutes. 3. If the shrimp are really large, cut them in half before adding to the wok and simmer for 3-4 minutes. 4. Add the watercress to the wok and mix well, then slowly pour in the beaten egg in a circular motion so that it cooks in threads in the soup. Adjust the seasoning and serve each portion topped with a whole shrimp.

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