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Method :
Drain beancurd
and cut into thin slices. Drain pickled vegetables and rinse in cold water
to remove excess salt. Slice or chop roughly. Wipe tomato and cucumber and
cut into even sized pieces. Peel and devein prawns, sprinkle with Chinese
wine and marinate for 10 minutes.
Put diced
chicken and shredded pork in a large pot with pickled vegetables. Cover
with cold water and bring to the boil. Lower heat slightly and simmer for
10 minutes. Add cucumber, tomatoes and prawns and cook for minutes.
Season to taste with salt and pepper.
Just before
serving, add sliced beancurd and spring onions. Heat through. Garnish with
coriander leaves and shredded chili.
- This
delicious soup was discovered at an outdoor restaurant on the waterfront
in Malacca (Melaka) city.
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