Sweetcorn & Beancurd Soup

2 cakes bean curd, cut into cubes
2 tsp ginger, finely chopped
2 spring onions, chopped
1 tbsp chives, chopped
1 tbsp sherry
900 ml (1½ pints) chicken stock
250 g (8 oz) prawns, peeled
1 can sweetcorn
salt & pepper
chilli flakes or cayenne pepper (leave this out if you don’t want it spicy)

Optional:
125 g chicken breast, cooked & minced or
50 g (2 oz) ham, diced

Serves 4 – 6

Mix ginger, sherry and prawns together.
Bring stock to boil. Stir in prawn mixture.
Add drained sweetcorn and beancurd and add to pot.
Salt/pepper to taste. Add chilli flakes or cayenne pepper.
Cook for 2 minutes, stirring occasionally.
Sprinkle with ham or chicken and chives.

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