Soup > Asian Soups > Indonesian

Peuyeum Coconut Milk Soup Recipe

Ingredients with Measurements:
- 2 cups of peuyeum (fermented cassava)
- 2 cups of water
- 2 cups of coconut milk
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 cloves of garlic, minced
- 2 shallots, sliced
- 2 red chilies, sliced
- 1 tablespoon of vegetable oil
- 1 tablespoon of tamarind juice
- 1 stalk of lemongrass, bruised
- 3 kaffir lime leaves

Special equipment needed: None

Step-by-step instructions:
1. Rinse the peuyeum with water and drain.
2. In a pot, boil the water and add the peuyeum. Cook for 10 minutes or until the peuyeum is soft.
3. Drain the peuyeum and set aside.
4. In a separate pot, heat the vegetable oil over medium heat.
5. Add the garlic, shallots, and red chilies. Saute until fragrant.
6. Add the coconut milk, salt, sugar, tamarind juice, lemongrass, and kaffir lime leaves. Stir well.
7. Add the peuyeum and bring to a boil.
8. Reduce the heat and simmer for 10 minutes.
9. Remove the lemongrass and kaffir lime leaves.
10. Serve hot.

30 minutes
Temperature: Medium heat
Serving size: 4

Nutritional information:
- Calories: 310
- Fat: 27g
- Carbohydrates: 16g
- Protein: 2g

Substitutions for ingredients:
- Peuyeum can be substituted with taro or sweet potato.
- Tamarind juice can be substituted with lime juice.

Variations:
- Add chicken or shrimp for a protein boost.
- Add vegetables such as carrots or spinach for a more nutritious soup.

Tips and tricks:
- Be careful not to overcook the peuyeum as it can become too mushy.
- Adjust the amount of red chilies according to your preference for spiciness.

Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat in a pot over medium heat until heated through.

Presentation ideas:
- Serve in a bowl with a sprinkle of sliced red chilies and cilantro.

Garnishes:
- Sliced red chilies and cilantro.

Pairings:
- Serve with steamed rice for a complete meal.

Suggested side dishes:
- Grilled chicken or fish.

Troubleshooting advice:
- If the soup is too thick, add more water or coconut milk to thin it out.

Food safety advice:
- Make sure to cook the peuyeum thoroughly to avoid any potential foodborne illnesses.

Food history:
- Peuyeum is a traditional Indonesian food made from fermented cassava.

Flavor profiles:
- Creamy, slightly sweet, and spicy.

Serving suggestions:
- Serve as a soup course for a dinner party or as a comforting meal on a cold day.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Indonesian

Taste: Savory, Spicy, Sweet, Coconutty