Sayur Lodeh Vegetable Coconut Soup
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.
Ingredients
- 2 cans full-fat coconut milk
- 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 cloves 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
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1
Heat 2 tbsp neutral oil in a large pot over medium heat. Saute 4 thinly sliced shallots and 4 cloves minced garlic cloves for 3 minutes. Add 1 sliced red Fresno chili (or 1/2 tsp chili flakes) and stir for 30 seconds.
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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 and 2 cups vegetable broth. Bring to a gentle simmer.
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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.
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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.