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.

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