Papaya, Snow Fungus and Almonds Soup
Papaya, Snow Fungus and Almonds Soup Recipe
Bitter almonds in its raw state are said to be toxic if consumed in large amounts. Even though these almonds are cooked, do not add too much of it to be safe (1 tsp is more than enough).
Prep Time: 10 mins
Cook Time: 50 mins
- 2 litres water
- 20 grams (1 piece) snow fungus (aka white jelly fungus, white wood ear, silver ear, 雪儿)
- 500g of ripe and firm papaya
- 5 pandan leaves tied to a knot
- 10 pitted red dates (红枣)
- 1 tsp bitter almonds (aka Northern almonds/北杏) and 1 tsp sweet almonds (aka Southern almonds /南杏)
- 120g rock sugar (冰糖) to taste
- Soak snow fungus in a bowl of hot water until it is puffed up and turn a whiter shade, then carefully drain soaking water. Using a pair of kitchen scissors, trim and discard the dark yellow hard part on the centre underside of the fungus. Cut the rest of the fungus to smaller pieces and set aside.
- Peel (using a vegetable peeler or knife) the papaya skin. Cut the papaya in half lengthwise, and use a spoon to scrap out all the seeds. Cut into small chunks.
- In a soup pot, add water, fungus, pandan leaves, red dates and Chinese almonds. Bring to a boil and then simmer (with lid partially closed) for 20 minutes. Add papaya pieces and simmer until the papaya is soft (about another 20 minutes or more).
- Add rock sugar to taste and stir until the sugar is fully dissolved. Discard pandan leaves. Serve warm or chilled.