Sea-Coconut and Ginseng Soup
6 pieces fresh sea-coconut, skinned and sliced thickly
12g hairs of ginseng roots (Cantonese: yeong sum soe)
3 pieces liquorice (kam choe)
5 honey dates (mat choe), rinsed
120g honey rock sugar
1.2 litres water
Bring water and yeong sum soe and kam choe to a boil for 10 minutes.
Reduce the heat and add honey dates, sugar and sea-coconut.
Simmer over medium-low heat for 40 minutes.
Turn off the heat and leave to cool.
Can be served chilled or warm.