Chinese Chicken & Mushroom soup with Sesame Prawn Toast Croutons
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Tbsp Olive Oil5cm ginger root shredded3 garlic cloves2 chicken breasts each cut into 15-20 pieces20 shitake mushrooms halved or quartered1 L hot chicken stock1 tbsp soy sauce1 tsp sesame oil1 tbsp cornflour8 raw king prawnspinch of sea salt1 egg white1 tbsp yogurtsqueeze of lemon juicepinch of nutmeg1 small white baguette cut into 8 slices on the diagonal
Heat 1 tbsp olive oil and cook garlic and ginger til golden. Add the chicken and mushrooms and stirfry for about 5 mins. Add the stock, soy sauce and sesame oil and simmer for about 10 mins.
Take 5 tbsp of the hot liquid and mix with the cornflour. Mix to a paste then pour into the soup.
Blend the king prawns, egg white, salt, yogurt and nut meg into a chunky paste. Spread over the baguette slices.
Heat 3tbsp olive oil in a pan and fry bread on both sides until it is golden brown.
Serving Size: Serves 4 (1 bowl and 2 slices of the prawn toast.)
Number of Servings: 4
Recipe submitted by SparkPeople user ELIZABETH_DARCY.
Take 5 tbsp of the hot liquid and mix with the cornflour. Mix to a paste then pour into the soup.
Blend the king prawns, egg white, salt, yogurt and nut meg into a chunky paste. Spread over the baguette slices.
Heat 3tbsp olive oil in a pan and fry bread on both sides until it is golden brown.
Serving Size: Serves 4 (1 bowl and 2 slices of the prawn toast.)
Number of Servings: 4
Recipe submitted by SparkPeople user ELIZABETH_DARCY.
Nutritional Info Amount Per Serving
- Calories: 435.6
- Total Fat: 21.5 g
- Cholesterol: 102.4 mg
- Sodium: 733.3 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 1.5 g
- Protein: 40.1 g
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