John Myers
Tomato Soup with Prawn Skewers
The perfect tomato soup with prawn skewers recipe with a picture and simple step-by-step instructions.
- 400 g Chopped chicken
- 200 g Mixed mushrooms (ceps + chestnuts *) / frozen)
- 2 tbsp Oil
- 200 g Cherry vine tomatoes
- 200 g Tomato paste (1 tube)
- 200 g Whipped cream (1 cup)
- 1000 ml Water
- 3 tbsp Sugar
- 4 tbsp 3 – 4 tbsp Sweet soy sauce
- 4 tbsp 3 – 4 tbsp Soja Sauce
- 0,5 tsp Sambal oelek
- 1 Spring onion
- 4 Shrimp skewers
- 4 tbsp 3 – 4 tbsp Öl
- Cut the chicken strips into small, long strips. Let the mushrooms thaw a little. Wash and quarter the vine tomatoes. Heat the oil (2 tbsp) in a high saucepan and fry the chicken strips first and then the mushrooms. Mix everything together again and deglaze / pour in water (1000 ml). Add tomato paste and bring to the boil briefly while stirring. Season with whipped cream (200 g), sugar (3 tablespoons), sweet soy sauce (3 – 4 tablespoons), soy sauce (3 – 4 tablespoons) and sambal oelek (½ teaspoon). Clean and wash the spring onions, cut into very fine rings and add to the soup with the vine tomatoes. Fry the thawed prawns in a pan with oil (3 – 4 tablespoons) on both sides for approx. 2–3 minutes. Pour the soup into plates, cover with the prawn skewer and serve.
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