Vegan Coconut Chicken Soup 椰子鸡汤

The light one, a gently sweet soup with a clean broth. The Cantonese original simmers chicken inside a young coconut. This version builds the same broth with bamboo fungus, king oyster mushroom and tofu puffs that drink up the coconut water and give it back with interest. Ginger, red dates and longan keep the pot warm, and walnuts and cashews add the richness a cold month asks for.

Serves 3 to 4.

Ingredients

• 1 young coconut, or 3 cups pure coconut water plus 1/2 cup young coconut meat
• 6 pieces dried bamboo fungus (竹荪), soaked 15 minutes (optional but wonderful)
• 1 king oyster mushroom (杏鲍菇), sliced thick
• 4 to 6 tofu puffs (油豆腐), halved
• 4 red dates (红枣), pitted
• 2 tablespoons dried longan (桂圆)
• 1/4 cup walnuts (核桃)
• 1/4 cup raw cashews
• 3 slices of ginger
• 1 tablespoon goji berries
• 4 cups water or light vegetable stock
• 3/4 teaspoon salt, plus more to taste
• White pepper

Steps

1. If using a whole coconut, open it, pour off the water and scoop the soft meat into strips. If using bottled, choose pure coconut water with nothing added.
2. Combine the coconut water and meat, bamboo fungus, mushroom, dates, longan, walnuts, cashews, ginger and water in a pot. Bring to a gentle boil, then simmer 30 minutes, partly covered.
3. Add the tofu puffs for the last 10 minutes, so they soak the broth without losing their shape. Add the goji berries and salt in the last 5 minutes. Season with white pepper.
4. Serve hot, with a little of everything in each bowl. The broth should taste faintly sweet and completely clean.