Orange Sea-Coconut and White Fungus Soup


25g white fungus, soaked to soften and trimmed into small florets
1 canned sea-coconut, well drained
2 oranges, grated finely for the rind and squeezed for juice
220g rock sugar
2 screwpine leaves, shredded and knotted
2 litres water


Put rock sugar, water, white fungus, orange rind and screwpine leaves in a pot.

Bring to a boil until sugar is completely dissolved.

Discard screwpine leaves and add orange juice and seacoconut.

Dish out and serve in individual bowls. Serve hot or cold.

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