Combination long soup
4
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Fresh chilli, ginger, garlic and coriander give this soup the zing you'd expect in a Chinese marketplace. Serve it on a cool night to warm you from the inside out
Ingredients
Soy sauce
2 tbs
Sake or Japanese rice wine
20 ml, (1 tbs) (shaoxing wine)
Sesame oil
1 tsp
Beef fillet (tenderloin), raw
160 g, fat trimmed, thinly sliced, (buy 200g)
Skinless chicken breast
160 g, (tenderloins), fat trimmed, sliced (buy 200g)
Vegetable oil
2 tsp
Green shallot(s)
2 individual, thinly sliced
Fresh ginger
2 tsp, finely grated
Garlic
2 clove(s), crushed
Chicken stock
4 cup(s), (1 L)
Enoki mushrooms
2 cup(s)
Raw peeled prawns
320 g, (buy 400g), peeled, deveined, tails intact
Canned bamboo shoots, rinsed and drained
130 g, (225g can), sliced
Choy sum
1 bunch(es), (baby), trimmed, leaves separated
Fresh egg noodles
200 g
Fresh red chilli
1 whole, thinly sliced
Fresh coriander
1 tbs, to garnish
Instructions
1
Combine 2 teaspoons soy sauce, 1 teaspoon wine and sesame oil in a shallow glass or ceramic dish. Add beef and chicken and toss to coat. Cover and refrigerate for 2 hours.
2
Heat a wok over high heat. Add half the sunflower/canola oil and heat for 30 seconds. Stir-fry beef and chicken mixture, in batches, for 1–2 minutes until just cooked through. Transfer to a plate.
3
Reheat wok over high heat. Add remaining sunflower/canola oil and heat for 30 seconds. Stir-fry shallots, ginger and garlic for 30 seconds or until fragrant. Add stock and remaining soy sauce and wine and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes.
4
Add prawns, bamboo shoots, mushrooms, pak choy and noodles and bring to the boil. Reduce heat and simmer, uncovered, for 3 minutes or until noodles are tender and prawns are cooked through. Return beef and chicken mixture to wok and simmer for 1 minute or until heated through. Serve soup topped with chilli and coriander.
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