Egg Drop Prawn Tomato Soup
The Lowdown:
Tomato Shrimp Egg Drop: a bowl of comfort that comes together in no time! 🍅🍤
We’ve taken juicy shrimp, tossed it with sweet tomatoes, and let it all simmer in a cozy chicken stock. The secret to that velvety finish? A swirl of beaten egg and a touch of white pepper—it's like a warm hug in a bowl 😌 Perfect for those nights when you crave something simple yet satisfying.
Save this recipe for when you need a quick weeknight fix or a light, soothing meal!
Ingredients
(Serves two to three)
1 tbsp oil
4 tomatoes, diced
6-8 prawns, diced
3 cups water + 1 chicken stock cube
1 tbsp light soy sauce
½ teaspoon sesame oil
Dash of white pepper
1 egg, beaten
2 tsp potato/corn starch + 2 tbsp of water
Spring onion, chopped
Steps:
-
Sauté the Base:
- Heat 1 tablespoon of oil in a pot over medium heat.
- Add the diced tomatoes and sauté until the tomatoes blister and soften.
- Add the diced prawns together with 1 tablespoon of light soy sauce.
- Cook till the prawns turn pink.
-
Simmer the Broth:
- Pour in 3 cups of water and add the chicken stock cube.
- Bring the mixture to a gentle simmer, allowing the flavors to meld together.
-
Thicken the Soup:
- Add a dash of white pepper for subtle heat.
- Slowly stir in the potato or corn starch mixture to thicken the broth to a velvety consistency.
-
Create the Egg Drop:
- While stirring the soup in a circular motion, slowly drizzle in the beaten egg.
- Continue stirring gently to create beautiful egg ribbons throughout the soup.
-
Serve and Enjoy:
- Ladle the soup into bowls, garnish with chopped spring onions, and drizzle a little sesame oil on top for added fragrance.
- Serve hot and enjoy the comforting flavours!
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