Ingredients
- 5 cups water
- 1 pkt hot & spicy Thai soup mix
- 420g can corn kernels
- 227g can of Valcom water chestnut slices
- 3 tablespoons Lee Kum Kee Asian Hoisin sauce
- 2 tablespoons Squid brand Fish Sauce
- 500g fresh Salmon trim
Method
- Put water into saucepan & bring to simmer
- Add soup mix, Hoison sauce, fish sauce & salmon trim & simmer for 5mins
- Drain liquid into another saucepan
- Beat up 1 egg & stir into the soup mix
- After egg solidifies return the drained liquid into soup mix
- Serve in bowls, garnish with fresh coriander
Product used in recipe
- SQUID BRAND - SQUID BRAND FISH SAUCE 300ML
- LEE KUM KEE - LKK HOI SIN SAUCE 240G
- VALCOM - VALCOM WATER CHESTNUT SLICED
