|Simple home-cooked comfort soup that can be completed with 15 mins of cooking|
Kau Kee, also known as wolfberry leaves, goji leaves or 九杞菜, has been known to be eaten only with its leaves. This vegetable has sharp thorns on their stalks (be careful when handling!) like rose and the leaves are often used in soups or stir-fry, giving the soup or dish a unique refreshing taste.
Our family are non pork eaters, so I did the seafood version of the soup instead. Preparation time takes about 10 minutes. Cooking can be done within 15 minutes if you take a shortcut to use ikan billis cube instead of fresh ikan billis from scratch! This soup is perfect for quick cooking or a cold day!
- 1 litre of water bring to boil
- 1 bowl of ikan bilis or half an ikan bilis cube
- Kau Kee leaves (take only the leaves)
- 2 tablespoons wolfberries
- 1 to 2 eggs (beaten)
- Seafood as desired (I used prawns, squid and fish balls)
- a pinch of salt
- Bring water to boil in a pot
- Add in the ikan bilis, wolfberries and kau kee leaves. Allow it to simmer under low heat for about 5 minutes or until leaves are cooked.
- Bring water to boil again and add in the seafood. Simmer under low heat for 3 minutes and turn off heat.
- Add beaten egg and stir to break it up.
- Add a pinch of salt. Stir and serve hot.