Kang kung

Kang kung

Melon and dried shrimp soup

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
25g dried shrimp
6 dried shiitake mushrooms
500g winter melon or cucumbers
2 litres chicken stock
1-2 tablespoons fish sauce, or to taste
6 thin slices fresh ginger
2 tablespoons chinese wine or dry sherry

Method

  1. Put the dried shrimp and 250 ml water into a bowl and leave to soak overnight. Drain.
  2. Soak the mushrooms in hot water for 20–30 minutes. Drain well, cut off and discard the stems and thinly slice the caps.
  3. Peel the melon and scoop out the seeds and membrane. If using cucumber, peel and remove the seeds. Cut the flesh into bite-sized pieces.
  4. Put the stock, fish sauce, ginger, mushroom and dried shrimp into a saucepan, bring to the boil, then reduce the heat to low and simmer for at least 30 minutes. Discard the ginger slices. Add the melon or cucumber and simmer for a further 5 minutes. Serve hot.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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