Broth

• 1 litre (35 fl oz/4 cups) aromatic chicken stock

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).