Fresh tiger prawns in ginseng herbal soup
Korean ginseng has a ‘warmer’ nature than its American counterpart, and promotes ‘yang’ energy with its invigorating properties. Plus, it is less prone to turning bitter when overcooked.
Prep time 10 minutes
Cook time 25 minutes
15 large tiger prawns
1.6 L light chicken broth
3 whole fresh Korean ginseng
25g huai shan
10 red dates
½ tbsp wolfberries
- Blanch prawns in a pot of boiling water for 1 minute. Drain and set aside.
- Combine the chicken broth with the rest of the ingredients (except the wolfberries) into a pot with the water
- Bring to a boil, then lower heat and let simmer for 10 minutes. Add the wolfberries and simmer for another 15 minutes. (Alternatively, you can use a slow cooker or thermal pot).
- Season to taste. Add in the prawns, simmer for another 2-3 minutes and serve with white rice on the side.