Sayur Lodeh/Malaysian-Indonesian Spicy Vegetable Soup Cooked in Coconut Milk

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while still providing creaminess.

mixed vegetables

🥗Healthier: fresh seasonal vegetables

💰Cheaper: frozen vegetables

Fresh seasonal vegetables enhance flavor and nutrition.

tofu

🥗Healthier: firm tofu

💰Cheaper: soy protein

Firm tofu is a healthier protein option.

tempeh

🥗Healthier: mushrooms

💰Cheaper: canned beans

Mushrooms provide a similar texture and flavor.

Prepare garlic, onions, ginger, and lemongrass by cutting them into smaller pieces for easier blending.

Cut tofu into triangular pieces and tempeh into one-inch squares.

Blend lemongrass, garlic, onions, dried prawns, shrimp paste, and ginger with half a cup of water to form a smooth paste.

Fry the tofu in cooking oil until golden brown, about 2-3 minutes on each side, then set aside.

Fry the tempeh until golden brown on all sides, about 5 minutes, then set aside.

Stir-fry the blended spice paste in three-quarters cup of cooking oil for about 10 minutes until it separates from the oil.

Add in the chopped local turnip, carrots, and cabbage, and cook until softened, about 20 minutes.

Add cauliflower and long beans, along with one chicken stock cube, and cover to cook for 5 minutes.

Stir in the fried tofu, tempeh, and half a liter of coconut milk, then adjust seasoning with salt and sugar to taste.

Add nine hard-boiled eggs, then serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens