Spicy and Tangy Seafood Soup

spicy and tangy soup

1 piece chicken breast meat – shredded
1.5 litres chicken stock
1/2 carrot – sliced thinly
3 crab stick – cut into strips
3 dried shitake mushrooms (soaked – sliced into strips)
200 g small prawns (washed and shelled)
2 pcs fish maws – soaked and squeeze dry (cut into strips)
1 square piece soft beancurd – cut into strips
2 red chillies – remove seeds
2 eggs – lightly beaten
2 tbsp black vinegar
1 tbsp light soy sauce
salt, pepper to taste
4 tbsp sweet potato flour mixed with 100 ml water, strained
Coriander leave – chopped
1) Marinate chicken and prawns with pepper, salt and cornflour. for 15 minutes.
2) Pour strained stock into a deep cooking pot and bring to a boil. Add carrot, mushrooms, crabsticks, fish maws, chillies and black vinegar.  Allow to simmer for 10 minutes.
3) Put in chicken and prawns and when mixture begins to boil, add beancurd and simmer for another 5 minutes. Stir in strained sweet potato flour mixture and finally the beaten eggs. Season with salt and pepper. Taste accordingly and serve hot. Sprinkle with some coriander leaves.


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