Bean Curd Soup

Name: Bean Curd Soup (Sup Tauhu)
Cuisine: Malaysian
Ingredients: Prawn (shrimp) stock 500 ml (16 fl oz / 2 cups); Salt to taste; Chopped coriander leaves (cilantro) for garnishing; Cooking oil 1 Tbsp; Freshly ground black pepper a pinch; Medium prawns (shrimps) 150 g (5⅓ oz), cleaned and shelled, shells reserved to make stock; Sugar to taste; Onions 4, peeled and sliced; Silken bean curd 1 block, about 250 g (9 oz), cut into cubes

Sup Tauhu

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Cooking oil 1 Tbsp
Onions 4, peeled and sliced
Medium prawns (shrimps)

Asia
Malaysia
Fish course
Pescatarian
Gluten-free
Soup
South East Asia

Method

Heat oil in a wok and fry the onions until fragrant.
Add in the prawns until prawns turn pink. Add in the stock and pepper.
Let it boil for about 5 minutes, then add in the bean curd.
Simmer for about 1 minute and season with salt and sugar. Garnish with coriander leaves and serve immediately.