Ingredients with Measurements:
- 1 tablespoon of coconut oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of grated ginger
- 1 tablespoon of turmeric
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of cinnamon
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 4 cups of vegetable broth
- 1 can of coconut milk
- 1 tablespoon of tuak (Indonesian rice wine)
- 1 tablespoon of lime juice
- 1 tablespoon of honey
- 1 red bell pepper, sliced
- 1 cup of sliced mushrooms
- 1 cup of chopped kale
- 1 cup of cooked rice noodles
- Fresh cilantro for garnish
Special equipment needed:
- Large soup pot
Step-by-step instructions:
1. Heat the coconut oil in a large soup pot over medium heat.
2. Add the onion, garlic, and ginger and sauté for 5 minutes until the onion is translucent.
3. Add the turmeric, cumin, coriander, cinnamon, paprika, and salt and stir to combine.
4. Pour in the vegetable broth and coconut milk and bring to a simmer.
5. Add the tuak, lime juice, and honey and stir to combine.
6. Add the red bell pepper, mushrooms, and kale and simmer for 10 minutes until the vegetables are tender.
7. Serve the soup over cooked rice noodles and garnish with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 17g
Carbohydrates: 28g
Protein: 6g
Sodium: 1090mg
Sugar: 10g
Fiber: 4g
Substitutions for ingredients:
- Coconut oil can be substituted with any other cooking oil.
- Vegetable broth can be substituted with chicken or beef broth.
- Tuak can be substituted with any other rice wine or omitted altogether.
- Kale can be substituted with spinach or any other leafy green.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use different vegetables such as carrots, zucchini, or broccoli.
- Add a tablespoon of red curry paste for extra spice.
Tips and tricks:
- Be careful not to burn the spices when sautéing the onion, garlic, and ginger.
- Adjust the amount of honey and lime juice to your taste.
- The soup can be stored in the fridge for up to 3 days.
Storage instructions:
Store the soup in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with cooked rice noodles at the bottom and the vegetables and broth on top. Garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
Serve with a side of crusty bread or crackers.
Suggested side dishes:
Crusty bread or crackers
Troubleshooting advice:
- If the soup is too spicy, add more coconut milk or vegetable broth to dilute the spice.
- If the soup is too sweet, omit the honey or add more lime juice to balance the sweetness.
Food safety advice:
Make sure to store the soup in the fridge within 2 hours of cooking and reheat it to an internal temperature of 165°F before consuming.
Food history:
Tuak is a traditional Indonesian rice wine made from fermented glutinous rice. It is commonly used in Indonesian cuisine to add flavor to dishes.
Flavor profiles:
The soup has a warm and spicy flavor from the turmeric, cumin, coriander, cinnamon, and paprika. The coconut milk adds a creamy and slightly sweet flavor, while the tuak adds a subtle fermented flavor.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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Region: Indonesian