Chinese Cabbage, Prawns and Egg Soup

One of my easy and quick cook soup with simple ingredients yet it is tasty enough for serving on busy days. Suitable for all ages in the family, too.

I cooked this soup during the time when I was suffering from sensitive teeth and needs to eat really soft vegetables.  Cooked this again yesterday and I'm sharing it here as my last posting before CNY.  Going back to my in-law's place  tomorrow and from then on is very busy time for me till after CNY.

The soup is tasty with the Chinese cabbage and prawns. The beaten egg brings the cabbages together.  Nice.

Ingredients

[serves 2-3]

200 gm Chinese cabbage [pak choy] – rinsed and cut thin shreds

1 small carrot – peeled and shredded

1 egg – lightly beaten with some pepper and light soy sauce to taste

100 – 150 gm prawns – shelled with tails intact

½ tsp salt and ½ tsp chicken stock granules to taste

Dash of pepper and sesame seed oil

Some fried crispy garlic oil

Some chopped spring onions

750 ml water

1. Bring water to boil in a soup pot or claypot. Add in Chinese cabbage and carrots. Let it boil and cooked until soft or crunchy according to own preference.
2. Add in the seasoning to taste, then add in the prawns to cook.
3. Once prawns are cooked, pour in the beaten egg in a circular pattern. Do Not Stir, just let it cook for 1-2 minutes or until cooked.
4. Off heat and serve hot.  Garnish with spring onions and fried crispy garlic.
   
    
   

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