Long and short soup

Long and short soup

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The kids will love slurping up this simple Asian-style soup.

The ingredient of Long and short soup

  1. 1 litre Massel chicken style liquid stock
  2. 1/2 x 440g packet shelf-fresh thin hokkien noodles
  3. 240g packet frozen prawn and chive wontons (see note)
  4. 100g snow peas, trimmed, diagonally sliced
  5. 310g can super sweet corn kernels, drained
  6. 1 1/2 tablespoons kecap manis
  7. 1 green onion, thinly sliced

The instruction how to make Long and short soup

  1. Bring stock and 2 cups cold water to the boil in a large saucepan over medium-high heat.
  2. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 minute. Separate noodles with a fork. Drain. Set aside.
  3. Add the frozen wontons to boiling stock. Cook, uncovered, stirring occasionally, for 4 to 5 minutes or until cooked through. Add snow peas, corn kernels and kecap manis. Cover. Return to the boil.
  4. Arrange noodles in serving bowls. Ladle soup and wontons into bowls. Sprinkle with green onion. Serve.

Nutritions of Long and short soup

fatContent: 254.057 calories
saturatedFatContent: 5.3 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 39.6 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 10.6 grams protein
sodiumContent: 23 milligrams cholesterol

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