Spicy Eggplant Coconut Soup
Ingredients
100 grams tempeh,cubed into 1 1/2 cm pieces, fried until golden brown
5 green eggplants, cut into 1 1/2 cm chunks
800 ml coconut milkfrom ½ coconut
1 cm turmeric,crushed
1 salam (indonesian bay)leaf
1 lemongrass, crushed
1/2 teaspoon coriander seeds
2 teaspoons salt
1/2 tablespoon sugar
sliced spices blend:
5 cloves shallot
2 cloves garlic
3 large red chili peppers
2 red bird’s eye chili peppers
Cooking Steps
- Cook the mixture of coconut milk, sliced spices blend, turmeric, salam leaf, and lemongrass until boiling.
- Add eggplants and tempeh. Bring it to boil. Add in coriander, salt, and sugar. Cook it until the liquid is bubbling. Remove it from heat.
- Spicy Eggplant Coconut Soup is ready to serve.