Serves 4
INGREDIENTS
325g/11 oz chicken breast fillet, skin removed
200g/7oz prawn (shrimp) tails, fresh or cooked
1 tsp finely-chopped fresh ginger
2 spring onions (scallions), finely chopped
1 egg
2 tsp oyster sauce (optional) salt and pepper
1 packet wonton skins
1 tbsp cornflour (cornstarch) paste
850ml/1/1/2 pints/3/3/4 cups chicken stock
1/4 cucumber, peeled and diced
1 spring onion (scallion), roughly shredded, to garnish
4 sprigs coriander leaves, to garnish
1 tomato, skinned, seeded and diced, to garnish

Chicken Wonton Soup with Prawns (Shrimp)

Place the chicken breast, 150g/5oz prawn (shrimp) tails, ginger and spring onions (scallions) in a food processor and mix for 2-3 minutes.

Add the egg, oyster sauce and seasoning and process briefly. Set aside.

Place 8 wonton skins at a time on a surface, moisten the edges with flour paste and place 1/2 tsp of the filling in the centre of each. Fold in

half and pinch to seal. Simmer in salted water for 4 minutes.

Bring the chicken stock to the boil, add the remaining prawn (shrimp) tails and the cucumber and simmer for 3-4 minutes. Add the wontons

and simmer to warm through. Garnish and serve hot.

Serves 4-6

INGREDIENTS

3 eggs
30ml/2 tbsp chopped fresh coriander or parsley
1.5 litres/2/1/2 pints/6/1/4 cups good chicken stock or canned consommé
115g/4oz dried vermicelli or angel hair pasta
115g/4oz cooked chicken breast, sliced salt and ground black pepper

Chickne Vermicelli Soup

First make the egg shreds. Whisk the eggs together in a small bowl and stir in the coriander or parsley.

Heat a small non-stick frying pan and pour in 30-45ml/ 2-3 tbsp egg, swirling to cover the base evenly. Cook until set. Repeat until all the

mixture is used up.

Roll each pancake up and slice thinly into shreds. Set aside.

Bring the stock or consommé to the boil and add the pasta, breaking it up into short lengths. Cook for 3-5 minutes until the pasta is almost

tender, then add the chicken, and salt and pepper to taste. Heat through for about 2-3 minutes, then stir in the egg shreds. Serve

immediately.

Variation

To make a Thai variation, use Chinese rice noodles instead of pasta. Stir 1.5ml/1/2 tsp dried lemon grass, 2 small whole fresh chillies and

60ml/4 tbsp coconut milk into the stock. Add 4 sliced spring onions and plenty of chopped fresh coriander.