This thin soup has sweet, sour and spicy flavours. The coconut milk tones down the chilli! This recipe is from Indonesia. It’s borrowed from “The World of Spice” and is posted for Zaar World Tour 2005.
- 300 ml boiling water
- 59.16 ml desiccated coconut
- 14.79 ml sunflower oil
- 1 onion, thinly sliced
- 1 garlic clove, crushed
- 1 inch piece gingerroot, peeled and grated
- 2 green chilies, finely chopped
- 4.92 ml turmeric
- 1250.0 ml vegetable stock
- 9.85 ml brown sugar
- 2 carrots, thinly sliced
- 2 stalk celery, thinly sliced
- 1 leek, thinly sliced
- 56.69 g green beans, chopped
- salt (or soy sauce)
- 1 lemon, juice of
- Pour the boiling water over the desiccated coconut; leave to steep for 15 minutes to make coconut milk; strain to remove any fibers.
- Heat the sunflower oil in a pan and add the onion, cook for 2-3 minutes until soft then stir in the garlic, ginger, chillies and turmeric; heat through to make a sticky paste, stirring to prevent burning.
- Add the stock and coconut milk and heat through, then add the sugar, carrots, celery, leek and green beans; simmer gently for 30 minutes.
- Add salt and soy sauce to taste; stir in lemon juice just before serving.