Indonesian (Javanese, Sundanese, Minang)

Coconut Vegetable Soup

Name: Coconut Vegetable Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indonesian (Javanese, Sundanese, Minang)
Ingredients: 2 shallots; 2 clove garlic; 1 tbsp minced gingerroot; 0.25 tsp crushed red pepper flakes; 2 tbsp peanut oil; 1 carrot; 1 medium zucchini; 1.5 cup napa cabbage; 1 celery rib; 4 cup chicken stock; 6 oz unsweetened coconut milk; 1 stalk lemongrass; 0.5 tsp turmeric; salt; 2.5 cup fresh bean sprouts; fried red onion flakes; lemon wedge

Gently simmered coconut milk, carrot and zucchini, warmed with lemongrass and turmeric, an Indonesian soup. Finish with onion flakes.

40 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 25 min · 40 min total
Difficulty: medium

1
Heat oil in a saucepan; add shallots, garlic, ginger, and crushed red peppers and cook until it becomes aromatic.
2
Add the carrots, zucchini, cabbage, and celery, stirring it up to coat veggies with spices.
3
Add the stock, coconut milk, lemongrass and turmeric. Simmer soup, uncovered, on low heat, for 15-20 minutes, or until vegetables are cooked to your liking.
20 min
4
To serve, place a small handful of bean sprouts in the bottom of each bowl. Top bean sprouts with soup, and garnish with onion flakes, and serve with a squeeze of lemon wedge.