Keropok Lekor Soup

Ingredients

• 5 tbsp Kimball Oyster Sauce
• 6 cups Water
• 40g Onion, chopped
• 2 pips Garlic, chopped
• 1 stalk Lemongrass, lightly bruised
• 1 no Bird’s eye chilli, coarsely sliced
• 100g Carrot, sliced round
• 120g Cauliflower floret
• 120g Celery, coarsely sliced
• 250g Keropok lekor, cut diagonally
• 1 tbsp Cooking oil
• Salt and pepper to taste
• Daun sup for garnishing

Method

1. Heat up oil in a pot, sauté onion, garlic, lemongrass and chilli until fragrant.
2. Pour in water and Kimball Oyster Sauce. Bring to a boil.
3. Add in vegetables and simmer for 1-2 minutes. Then, add in keropok lekor and simmer for 30 seconds. Serve hot.

Chef tip: For a more flavorful soup, pan fry keropok lekor slices until crispy and add in fried shallot.