Preparation info

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By Ben Shewry

Published 2012

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  • 1 litre (35 fl oz/4 cups) aromatic chicken stock
  • 10 g ( oz) fresh shiitake mushroom trimmings (reserved from to finish, see right)
  • 2 g (1/16 oz) grated palm sugar (jaggery)
  • 300 ml (10½ fl oz) fresh young coconut water
  • fine grind of white pepper
  • tiny pinch of table salt
  • 50 ml ( fl oz) Healthy Boy brand thin soy sauce, or to taste


When ready to serve, heat the chicken stock, shiitake trimmings, palm sugar and coconut water in a saucepan to just below a simmer, taking care not to let it boil. Add the pepper and salt. Season to taste with the soy sauce (it may need a little more or a little less depending on the sweetness of the coconut water). Pass through a sieve lined with muslin (cheesecloth).