Indonesian Vegetable Soup

Name: Indonesian Vegetable Soup (Sajur Terung Atau Labu)
Yield: Makes 6 Servings
Cuisine: Indonesia
Ingredients: salt and pepper; 4 cups vegetables either alone or in combination: zucchini, sliced or diced; yellow squash, sliced or diced; mushrooms, sliced, quartered, or left whole; green beans, cut into 1-inch lengths; spinach, whole or shredded leaves; 2 Thai or jalapeño chilies, seeded and finely chopped; a ¼-inch slice of fresh ginger, peeled and finely chopped; juice of 2 limes; 1 teaspoon coriander seeds, freshly ground, or ground coriander; ¼ teaspoon cumin seeds, freshly ground, or ground cumin; ½ teaspoon ground turmeric; 10 macadamia nuts or peeled almonds, ground to a paste; ½ teaspoon laos powder or a ¼-inch slice of fresh or frozen galangal; 3 cups chicken or vegetable broth or water; 2 teaspoons water; 1 teaspoon shrimp paste; 2 teaspoons ground dried shrimp; 2 garlic cloves, finely chopped; 2 large onions, chopped; ¼ cup peanut oil; 1 cup coconut milk; 2 curry leaves (optional)

Sajur Terung Atau Labu

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

Although this spicy soup is traditionally made with squash or eggplant, I sometimes prepare the spicy base—called a bumbu—and add whatever vegetables I have around. Yellow squash and zucchini are especially good, but I also like mushrooms and green vegetables such as spinach or green beans. If you’re using a combination of vegetables, keep them separate so they can be added to the soup in stages according to their cooking times.

This soup contains some exotic ingredients. Lao

Ingredients

Asia
Indonesia
Pescatarian
Gluten-free
South East Asia
Soup
Spicy

Ingredients

Method