Seafood Spinach Soup in Coconut
A good stock base is the secret to a good soup. This recipe shows how you can enhance a basic stock base with the refreshing lightness of coconut water to create a unique soup that is flavourful and refreshing. Enjoy this comforting soup any day.
Ingredients
Soup Ingredient
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Spinach Leaves (Blanched and Pureed) 500 g
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Enoki Mushroom 50 g
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Scallop, sliced 200 g
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Crabmeat, shredded 200 g
Stock Base
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Coconut Water 1000 ml
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Chinese Hua Tiao Wine 20 ml
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Corn Flour 15 g
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Water 15 ml
Before Serving
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Young Coconut 10 pc
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Pine nuts, roasted 50 g
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Wolfberries, soaked in water 10 g
Preparation
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Soup Ingredient
- Blanch spinach in hot water, strain and cool it off in ice water.
- Strain off, squeeze dry and blend it in a jug blender, add in some water to ease blending.
- Set spinach puree aside.
- Quickly blanch enoki mushrooms, scallop slices and crabmeat separately.
- Strain and set aside.
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Stock Base
- Crack open the top of coconut and strain off water.
- Heat up coconut water in wok, add Basic Stock Reduction and Concentrated Chicken Bouillon. Bring to simmer.
- Mix corn flour with water and use mixture to thicken simmering stock.
- Add in blanched enoki, scallops and crabmeat into stock base.
- Fold in spinach puree and Chinese hua tiao wine, stir well.
- Fill empty coconut shell with soup.
- Set aside.
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Before Serving
- Steam coconut with soup in a steamer for 15mins.
- After steaming, garnish with wolfberries and pine nuts.
- Ready to Serve.
