Hot & sour prawn & sweetcorn soup

The perfect warming starter for your Chinese New Year celebrations. We’ve added chilli for heat and used egg instead of traditional cornflour.

  • Prep:10 mins
    Cook:10 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 132
  • fat 4g
  • saturates 1g
  • carbs 5g
  • sugars 4g
  • fibre 1g
  • protein 10g
  • salt 2.8g


  • 1½ l hot chicken stock
  • 1 tsp white caster sugar
  • 2 tbsp Chinese black rice vinegar, cider or white wine vinegar
  • 1 thumb-sized piece ginger, finely sliced into matchsticks
  • ½ red chilli, sliced
  • ½ pack silken tofu, diced
  • handful frozen sweetcorn
  • 150g cooked prawns
  • 2 eggs, beaten with 1 tsp sesame oil
  • 150g beansprouts, rinsed
  • shredded spring onions, to serve


  1. Put the stock in a saucepan over a low heat, add the sugar, vinegar, ginger and chilli, and bring to a gentle simmer. Add the tofu, sweetcorn and prawns, simmer gently for 2 mins, then pour in the egg mixture in a steady stream, stirring to make egg strands.

  2. Pile some beansprouts in each bowl and ladle the soup over. Scatter over the spring onions and serve.

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