recipe

Recipe of the week: egg, cucumber and shrimp soup

hellomagazine.com

Ready in under 30 minutes, this vibrant dish from street food chef Seb Holmes is perfect as a starter or a light lunch. Find more of his Asian-inspired recipe ideas in HELLO! out now. 

"The combination of eggs and shrimps works really well in this exotic dish, which is ideal as an innovative starter or a light lunch." 

Serves: 2 
Preparation time: 10 minutes
Cooking time: 15 minutes


Ingredients: 
600ml/1 pt vegetable stock
3 tbsp light soy sauce
Small pinch ground white pepper
½ tbsp dark brown sugar
½ cucumber, peeled and cut into 3cm/1¼in thick rough cubes
12 shrimps, peeled, de-veined and cleaned
2 British Lion eggs, beaten
2 British Lion eggs, for topping (optional) 
1 small handful Thai basil (normal basil also works fine)
Fried garlic (either buy from a shop or just lightly fry sliced garlic in vegetable oil)

Method: 

1. Put the stock, soy sauce, white pepper, sugar and cucumber in a saucepan and bring to the boil. Cook gently for a few minutes to soften the cucumber. 

2. Next add the shrimps and continue to cook until they are cooked through. 

3. Spin the mixture then stir the beaten eggs into the soup, causing them to scramble as they enter the moving soup.

4. At the same time, add the remaining 2 eggs to a pan of simmering water and soft boil for 5 minutes. Remove and peel away the shells then tear each in half. 

5. Divide the soup between 2 warm bowls, add 2 egg halves to each and top with a handful of fresh Thai basil and some crispy garlic. 

For more recipe inspiration, visit eggrecipes.co.uk

More on: