SOUP’S UP!

COMBINATION SHORT & LONG SOUP

SERVES 4 PREP 15 MINS COOK 10 MINS

• 1 chicken breast, sliced thinly
• 8 medium green prawns, shelled, deveined, tails on
• 50g baby corn, halved
• 200g pkt egg noodles, cooked, drained
• 2 tbsp vegetable oil
• 100g pork fillet, sliced thinly
• 6 cups chicken stock
• 4cm piece of ginger, peeled, sliced finely
• 1½ tbsp soy sauce
• 250g pkt frozen dim sims
• 1 bunch baby buk choy, quartered
• 50g snow peas, halved
• 50g oyster mushrooms
• 2 green onions, shredded
• sesame oil, to serve

1 In a large saucepan or wok, heat oil on high. Stir-fry pork 2-3 mins until well browned. Remove to a plate.

2 In same pan, heat stock, ginger and soy sauce until simmering. Add dim sims and cook 3-4 mins until almost tender. Stir in chicken, prawns and corn. Simmer 1-2 mins until prawns change colour.

3 Return pork to soup with noodles, buk choy, snow peas and mushrooms. Reheat gently, stirring. Serve soup sprinkled with onions and drizzled with sesame oil.

TIP

You could use fresh seafood or marinara mix