• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Ingredient

  • 250g young tapioca leaves (if preferred, sweet potato), finely shredded
  • 250g long beans, diced
  • 250g leeks, shredded
  • 100g dried radish (choy poh), soaked well and finely chopped
  • 100g dried prawns, soaked and chopped
  • 200g sweet beancurd skin (fu chok), fried and diced
  • 4 to 5 pieces pressed soybean cake (taukwa), cut into thin slices and fried
  • 70g basil leaves
  • 50g mint leaves
  • 1 tbsp green tea leaves
  • 250ml superior stock
  • Salt to taste
  • 1/2 to 3/4 tsp chicken stock granules
  • Some toasted peanuts, coarsely ground
  • Cooked plain rice to serve

Instructions

  1. Stir-fry all the vegetables and dried prawns separately with a little oil. Dish up into separate bowls and set aside.
  2. Combine basil, mint and green tea leaves. Grind into a paste. Add in hot superior stock, salt to taste, and chicken stock granules. Mix together into a soup. Keep soup hot for serving.
  3. To serve: Dish up rice into individual bowls and top up with a little of each vegetable. Pour in the required amount of lui cha soup. Serve immediately with a sprinkling of peanuts.

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