Tuesday, 17 April 2012

Chicken and Prawn Wonton Noodle Soup

Chicken and Prawn Wonton Noodle Soup

2 boneless chicken thighs, diced
200g tenderstem broccoli, cut into smaller pieces
200g baby corn
4 cups clear chicken broth

For the prawn wontons:
8 medium prawn (shelled and deveined)
1/2 tsp finely chopped garlic
1/2 tsp oyster sauce
1/2 tsp light soy sauce
1 tsp cornstarch  powder
sesame oil
salt and pepper
wonton skins

Dried rice vermicelli (beehoon) soaked in hot water until softened and rinsed under cold running water. Drain and set aside.

To make the prawn wontons, combine all the ingredients.
Fill each wonton skin with 1 prawn each and seal the wonton skin with a bit of cornstarch and water mixture.

In a stock pot, heat chicken broth until boiling.
Reduce the heat and add in the chicken pieces. Leave it to simmer for about 10 minutes.
Then, add in the vegetables and prawn wontons. Cook for another 3 minutes.
Check seasoning and remove from heat.

Divide the noodles into deep soup bowls.  Ladle the soup into the bowls, then sprinkle over with some thinly sliced spring onions. Serve immediately.

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