Double-Boiled Hashima in Coconut – Recipe

Rich in flavour and refreshing, Double-Boiled Hashima with Coconut is the perfect tonic to revitalize yourself in Singapore’s hot weather.

If you like our Snowdrop or Premium Hashima then you will love this.

Nothing imparts fruity & buttery tones to a nourishing soup like a few slices of fresh coconut!

Print Recipe
Double-Boiled Hashima in Coconut
Course Main Dish
Cuisine Chinese
Keyword Hashima, soup
Prep Time 5-10 minutes
Passive Time 3 hours
Servings
people
Ingredients
  • 8.5 g Hashima
  • 4 pcs Fresh Whole Frogs
  • 10 g Wolfberries
  • 2-3 pcs Coconut
  • 10 g Ginseng Root
Course Main Dish
Cuisine Chinese
Keyword Hashima, soup
Prep Time 5-10 minutes
Passive Time 3 hours
Servings
people
Ingredients
  • 8.5 g Hashima
  • 4 pcs Fresh Whole Frogs
  • 10 g Wolfberries
  • 2-3 pcs Coconut
  • 10 g Ginseng Root
Instructions
  1. Chop Fresh Whole Frogs into small pieces and scald in boiling water.
  2. Cut off the top of the coconut and collect all the coconut juice. Break the coconuts into half, extract the flesh and cut it into pieces.
  3. Place the coconut slices, Hashima, frog meat, wolfberries, and ginseng root into a ceramic bowl.
  4. Double-boil for 3-4 hours. For extra flavour, you may season the soup with some light soy sauce before serving.
Recipe Notes

Frogolicious tips!

  • Double Boiling is the best way to gently extract flavours from the delicate Hashima while retaining its texture & nutrients!

Get Dried Hashima & Whole Frogs delivered fresh from our Frog Shop!

If you like this recipe, check out more recipes here.