Hello everyone! This time, I'd like to share a recipe for a corn and shrimp egg drop soup that's cooked to let the sweet flavor of the shrimp soak in.
Ingredients
• 6 shrimp
• A small amount of corn kernels
• 500 ml chicken stock
• 250 ml water
• 1/2 tablespoon cooking oil
• 3 eggs (beaten)
• 2 tablespoons cornstarch (mixed with 60 ml water)
• Chinese coriander (or spring onion) for garnish
• A small amount of salt and ground pepper
Step-by-step Instructions
1. Peel the shrimp and wash them until clean. Season with salt and ground pepper.
2. Heat a pot, add oil, and once the oil is hot, fry the shrimp until just barely cooked. Then take them out onto a plate.
3. In the same pot, add the chicken stock, water, and corn kernels. Let it come to a boil.
4. Then add the cornstarch mixture into the pot and stir evenly with a spoon.
5. After about one minute, turn off the heat, then pour the beaten eggs into the pot with one hand while stirring the soup with a spoon with the other hand.
6. Then add the shrimp and stir for about one minute. Add salt and ground pepper, and taste for a light, slightly salty flavor.
And there you have it — a delicious corn, shrimp, and egg soup. Right before eating with rice, add some Chinese coriander or spring onion into the soup and enjoy it with great flavor.
Source: Souperdiaries.com
