Spinach and Bean Curd Soup Recipe
Ingredients
| 30 ml / 2 tbsp dried shrimps | ||
| 1 litre / 1 3/4 pints / 4 cups chicken stock | ||
| Bean curd | 225 Gram, cut into cubes | |
| 30 ml / 2 tbsp fish sauce | ||
| 350 g / 12 oz fresh spinach, washed thoroughly | ||
| Black pepper | 1 | |
| 2 spring onions, finely sliced, to garnish | ||
Directions
1. Rinse and drain the dried shrimps. Combine the shrimps with the chicken stock in a large saucepan and bring to the boil.
2. Add the bean curd and simmer for about 5 minutes. Season with fish sauce and black pepper to taste.
3. Tear the spinach leaves into bite-size pieces and add to the soup. Cook for another 1-2 minutes.
4. Remove from the heat and sprinkle with the finely sliced spring onions, to garnish.
2. Add the bean curd and simmer for about 5 minutes. Season with fish sauce and black pepper to taste.
3. Tear the spinach leaves into bite-size pieces and add to the soup. Cook for another 1-2 minutes.
4. Remove from the heat and sprinkle with the finely sliced spring onions, to garnish.
Chef
