Zingy Hot and Sour Prawn Soup

Prepare the Stock:

• Get Your Ingredients: Start by measuring out 1½ liters of hot chicken stock, 1 tsp of white caster sugar, 2 tbsp of vinegar, and the sliced ginger and chili.
• Heat the Stock: Pour the stock into a saucepan and place it over low heat. This will keep the stock warm without boiling it.

Add Seasonings:

• Mix It In: Add the sugar, vinegar, ginger, and chili to the saucepan.
• Simmer Gently: Bring the mixture to a gentle simmer. You should see small bubbles forming but not a rolling boil. Let it simmer for about 2-3 minutes to allow the flavors to meld.

Add the Main Ingredients:

• Toss in Tofu and Vegetables: Carefully add the diced silken tofu, frozen sweetcorn, and cooked prawns to the saucepan.
• Simmer Again: Allow everything to simmer gently for another 2 minutes. This will heat the prawns and cook the sweetcorn while keeping the tofu intact.

Create Egg Strands:

• Prepare the Egg Mixture: In a bowl, beat 2 eggs with 1 tsp of sesame oil. This will create a flavorful egg ribbon.
• Pour Slowly: While stirring the soup gently, pour the egg mixture into the pot in a steady stream. Keep stirring to help form delicate egg strands.

Assemble the Soup:

• Prepare the Bowls: Place a handful of rinsed beansprouts in each serving bowl.
• Ladle the Soup: Carefully ladle the hot soup over the beansprouts in each bowl. The heat will slightly wilt the sprouts.

Garnish and Serve:

• Add the Final Touch: Scatter shredded spring onions over the top of the soup in each bowl for extra flavor and crunch.
• Enjoy: Serve the soup hot and enjoy your comforting bowl of hot and sour prawn and sweetcorn soup!