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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.

35 minEasyServes 4260 cal/serving

IndonesianSoupStovetopVeganHigh FiberLow CarbDairy-FreeGluten-FreeEgg-FreeLow-Sodium

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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. 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. 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. 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. 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.

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Questions

What is 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. This reference files it under Indonesian soup: made on the stovetop, rated easy and about 35 minutes start to finish.

What can I use instead of galangal in Sayur Lodeh Vegetable Coconut Soup?

The entry for Sayur Lodeh Vegetable Coconut Soup calls for 4 slices fresh galangal (or ginger), sliced. In its place: Fresh ginger with a little lime zest is the workable substitute. Galangal is more piney and peppery, so the result reads slightly different.

Can I use a different firmness of tofu instead of tofu in Sayur Lodeh Vegetable Coconut Soup?

Go firmer, not softer. Extra-firm stands in for firm anywhere; anything softer breaks up when it is fried or stirred. Press it for 15 minutes either way. As written, the entry for Sayur Lodeh Vegetable Coconut Soup uses 14 oz firm tofu, cubed.

Is Sayur Lodeh Vegetable Coconut Soup spicy?

Moderately. The heat in Sayur Lodeh Vegetable Coconut Soup comes from 1 red Fresno chili (or 1/2 tsp chili flakes), sliced. For a milder plate, halve the red chili; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Sayur Lodeh Vegetable Coconut Soup gluten-free?

Yes. As written, nothing in the ingredient list for Sayur Lodeh Vegetable Coconut Soup is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

Does Sayur Lodeh Vegetable Coconut Soup contain soy?

Yes: 14 oz firm tofu, cubed. The full allergen list for this entry is soy. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Sayur Lodeh Vegetable Coconut Soup?

One serving (the recipe makes 4) is about 260 calories, with 12 g protein, 8 g carbohydrate and 20 g fat, plus 5 g fiber and 200 mg sodium. The figures are estimates computed from the ingredient list.

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