Indonesian Recipes

Spicy Steve's Indonesian Recipes

Spinach and Coconut Soup

This is a rich and sweet tasting soup with very delicate and unique flavours. Water convolvulus (kang kung, water spinach) may also be used instead of spinach as this is probably one of the most popular green vegetables to eat in South East Asia.  This is an elegant and modern gourmet soup with humble origins that we serve at special dinner parties. 

2 Tbsp vegetable oil
¼ onion, peeled and finely diced
6 garlic cloves, peeled and finely chopped
1 ½ tsp “lesser galangal” (krachai), peeled and finally diced (1 tsp galangal, or more properly, “greater galangal” could be used as a substitute)
1 salam leaf (can be substituted with laurel or bay leaf)
1 lemongrass stalk, crushed
½ tsp coriander powder
1 Tbsp brown sugar (or gula jawa – palm sugar)
2 Cups chicken stock
1 cup coconut milk
2 cups young spinach leaves
3 Tbsp young coconut meat, diced (or 3 Tbsp desiccated coconut soaked in warm water for about 10-15 minutes)
salt to taste
young spinach leaves to garnish

Let’s Cook:
1. Heat the oil in pot and sauté the onions, garlic and lesser galangal for 3 minutes without browning.

2. Add the salam leaf, lemon grass, coriander powder and brown sugar. Sauté for another 3 minutes until the sugar has dissolved.

3. Pour in the chicken stock and gradually add the coconut milk. Stir and bring to a boil and simmer for about 15 minutes.

4. Add in the spinach leaves and diced coconut meat. Season with salt, bring to a boil and simmer for a few minutes.

5. Remove from the heat and discard the salam leaf and lemon grass.

6. Pour the soup into a blender and puree for 2 minutes.

7. To garnish, use young and tender spinach leaves.