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Long and short soup

  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings


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


  • 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.

Source: taste.com.au


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