This dish is one of our favourites. It’s quite easy and quick to prepare, and it’s mostly veggies in it…except for the prawns. This is a lovely soup to pair with hot Jasmine rice on a winter evening, but really, you can enjoy this dish at anytime of the year.
1 small brown onion, chopped
1 small can (125g) corn kernels
1 small can (165mL) premium coconut milk
6 pcs okras, sliced to 1-inch lengths
1 can (225g) bamboo shoot slices
12 – 18 pcs prawns
Sliced crabs (or 1 tsp red crab paste)
Jute leaves (cos lettuce may also be used as substitute)
3 cups water
Salt, sugar and pepper to taste
Cayenne pepper, ground (optional)
In a saucepan, boil prawns and crabs in water with onions until they’re red. Add bamboo shoots and corn. Boil for 2 minutes. Add okras. Stir in coconut milk and cook for about 3 minutes or until the soup is slimy from the okra. Add jute leaves and season. Simmer for one minute. Serve hot with rice.