When bored with clear soup, coconut soup can be an option. this spicy eggplant coconut soup with tempeh chunks can be an excellent alternative for your lunch or dinner menu today.
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.
Dina
Dina
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