Chinese-Style Shrimp Soup

• 1/4 cup water
• 3 teaspoons cornflour
• 4 cups fish stock or 4 cups vegetable stock
• 2 cups thinly sliced carrots
• 3 teaspoons soy sauce
• 250 g small green shrimp, peeled and deveined
• 1 cup thinly sliced shredded Chinese cabbage
• 2 thinly sliced shallots
• 1 (225 g) can sliced water chestnuts, drained
• 125 g snow peas, trimmed
• 1/2 teaspoon sesame oil

1. In a small bowl, blend water smoothly with cornflour.
2. Set aside.
3. In a large pan, combine stock, carrot and soy sauce.
4. Bring to the boil, then simmer over a medium heat for 5 minutes.
5. Add shrimp, cabbage, shallots and water chestnuts to stock mixture, cook for 4 minutes.
6. Stir in cornflour mixtue, snow peas and sesame oil.
7. Cook stirring continuously, until soup boils and thickens slightly.
8. Ladle soup into 4 serving bowls.
9. Serve immediately.

water, cornflour, fish stock, carrots, soy sauce, green shrimp, shredded chinese cabbage, shallots, water chestnuts, snow peas, sesame oil

Taken from www.food.com/recipe/chinese-style-shrimp-soup-27089 (may not work)