Tomato Egg Drop Soup With Prawns – a delicious recipe with egg, tomatoes, prawns, garlic, ginger julienne, chicken broth Swason. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Rinse prawns and wipe dry. Cut off the head from prawns for later use. Cut the prawns open along the length (remove intestine) with the shell on.
2
Remove stems from tomatoes. Dice them.
3
In a soup pot, heat some oil. Stir fry garlic and ginger until fragrant. Add the head of prawns and stir fry until fragrant. Put in the diced tomatoes and stir well until soft. Pour in chicken stock and water. Bring to boil and simmer for at lower heat for 15 minutes with the lid on.
4
Add in prawns and cook for 3 to 4 minutes. **You may like to add little salt to taste.
5
Beat egg until frothy and drop it in a thin stream straight into the boiling soup and stir in one direction with a fork or ladle. Remove from heat as soon as egg have been taken out and serve immediately with a dash of white ground pepper.
474
kcal
Calories
13
g
Fat
4
g
Carbs
83
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 large egg beaten, 2 tomatoes, 12 prawns large size, 1 tablespoon garlic minced, and more.
Yes, Tomato Egg Drop Soup With Prawns falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
