Asian Prawn And Vegetable Soup Recipe

• 1 Tbsp. Sesame oil
• 1 x 200 g pack frzn raw tiger prawns, defrosted and peeled
• 1 lrg Carrot, peeled and cut into thin julienne strips
• 1 x Red pepper, deseeded and thinly sliced
• 1 bn Salad onions, trimmed and thinly sliced on the diagonal
• 5 x Cm, (2 inch) piece fresh root ginger, peeled and finely grated
• 2 Tbsp. Light soy sauce
• 2 Tbsp. Sherry
• 1 1/2 lt Fish stock, (2 1/2 pints)
• 125 gm Chinese leaf lettuce, finely shredded (4oz)
• 1 x 100 g pack Enoki mushrooms, woody end from stem removed Salt and grnd white pepper
• 2 Tbsp. Coarsely minced coriander leaves

1. Heat the oil in a large saucepan or possibly wok, stir in the prawns, carrot and pepper strips and stri-fry for 3-4 min.
2. The prawns should start to change colour from grey to pink.
3. Add in the salad onions and garlic and firmly squeeze the grated ginger root pulp to extract the juice over the prawns.
4. Stir-fry for a further minute.
5. Add in the soy sauce, sherry and stock and bring gently to the boil.
6. Reduce the heat and simmer for 5-10 min.
7. Stir in the shredded Chinese leaf and Enoki mushrooms, heat through for 1-2 min.
8. Add in seasoning to taste and stir in the coriander leaves.
9. Notes Serve immediately.
10. NOTES : A clear delicately scented soup with prawns and a variety of vegetables including the unusual Enoki mushrooms.

sesame oil, pack, carrot, red pepper, salad onions, fresh root ginger, soy sauce, sherry, stock, pack enoki mushrooms, coriander leaves

Taken from cookeatshare.com/recipes/asian-prawn-and-vegetable-soup-70495 (may not work)