Sayur Lodeh Vegetable Coconut Soup

Name: Sayur Lodeh Vegetable Coconut Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 2 cans full-fat coconut milk (13.5 oz); 2 cups vegetable broth; 1 chayote squash (or zucchini), peeled, cubed; 8 oz green beans, trimmed, halved; 14 oz firm tofu, cubed; 1 cup fresh or frozen corn kernels; 2 lemongrass stalks, bruised; 4 slices fresh galangal (or ginger), sliced; 4 kaffir lime leaves (or lime zest); 4 shallots, thinly sliced; 4 garlic cloves, minced; 1 red Fresno chili (or 1/2 tsp chili flakes), sliced; 2 tbsp neutral oil; 1.5 tsp salt; 1/2 tsp sugar

A mild, creamy Indonesian coconut milk vegetable soup with chayote, green beans, and tofu simmered in a lemongrass-scented broth. Vegan-friendly and wonderfully comforting served over steamed rice.

35 minEasyServes 4260 cal/serving

IndonesianSoupStovetopVeganHigh FiberLow CarbDairy-FreeGluten-FreeEgg-FreeLow-Sodium

Ingredients

2 cans full-fat coconut milk (13.5 oz)
2 cups vegetable broth
1 chayote squash (or zucchini), peeled, cubed
8 oz green beans, trimmed, halved
14 oz firm tofu, cubed
1 cup fresh or frozen corn kernels
2 lemongrass stalks, bruised
4 slices fresh galangal (or ginger), sliced
4 kaffir lime leaves (or lime zest)
4 shallots, thinly sliced
4 garlic cloves, minced
1 red Fresno chili (or 1/2 tsp chili flakes), sliced
2 tbsp neutral oil
1.5 tsp salt
1/2 tsp sugar

Instructions

1

Heat 2 tbsp neutral oil in a large pot over medium heat. Saute 4 thinly sliced shallots and 4 minced garlic cloves for 3 minutes. Add 1 sliced red Fresno chili (or 1/2 tsp chili flakes) and stir for 30 seconds.
2

Add 2 bruised lemongrass stalks, 4 slices sliced fresh galangal (or ginger), and 4 kaffir lime leaves (or lime zest). Pour in 2 cans full-fat coconut milk (13.5 oz) and 2 cups vegetable broth. Bring to a gentle simmer.
3

Add 1 peeled, cubed chayote squash (or zucchini) and 1 cup fresh or frozen corn kernels. Simmer for 5 minutes. Add 8 oz trimmed, halved green beans and 14 oz cubed firm tofu and simmer for another 5 minutes until tender.
4

Season with 1.5 tsp salt and 1/2 tsp sugar. Remove lemongrass, galangal, and lime leaves before serving. Serve hot over steamed rice.

Questions

How long does Sayur Lodeh Vegetable Coconut Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Sayur Lodeh Vegetable Coconut Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Cook this free in the app

Textual Chef is 4,512 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.