Lung Fung Soup | Sanjeev Kapoor Khazana

A light soup with juicy prawns and tender chicken cooked with two kinds of mushrooms. This light soup has a lot of flavour and makes for a filling meal!

LUNG FUNG SOUP

Ingredients

½ cup medium prawns, shelled and deveined
8-10 French beans
200 grams boneless chicken, cut into small cubes
Crushed black peppercorns to taste
Salt to taste
2 tablespoons cornstarch
2 tablespoons oil
5-7 dried oyster mushrooms, soaked
5-7 dried shiitake mushrooms, soaked
1 medium carrot, cut into small cubes
½ cup finely chopped bamboo shoots
2 cups chicken stock
1 teaspoon sugar
1 tablespoon soy sauce
1 egg
¼ cup chopped fresh coriander leaves

Method

1. Cut French beans into small pieces.
2. Take prawns and chicken in a bowl. Add crushed peppercorns, salt and 1 tablespoon cornstarch and mix well.
3. Heat 1 tablespoon oil in a non-stick pan. Add prawn-chicken mixture, toss to mix on high heat and cook for a minute. Remove from heat and set aside.
4. Roughly chop mushrooms.
5. Heat remaining oil in another non-stick pan. Add chopped mushrooms and toss to mix. Add carrot, bamboo shoots and French bean pieces and sauté on high heat for a minute
6. Reserve 1 tablespoon stock and add the remaining alongwith salt, sugar, crushed peppercorns and soy sauce, mix and bring to boil.
7. Dissolve remaining cornstarch in reserved stock to make a smooth slurry, add to pan and mix well.
8. Add the cooked prawn-chicken mixture, mix and bring to boil.
9. Break an egg in a bowl, whisk, add to soup and mix well. Switch off heat, add chopped coriander and mix well.
10. Serve hot.

Preparation Time: 8-10 minutes
Cooking Time:10-12 minutes

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