Exotic, spicy vegetable soup Legian

Ingredients for 2 servings:

• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• 400 g coconut water
• 8 g chicken broth, strong bouillon
• 2 tbsp oyster sauce (saus tiram)
• 1 m.-large potatoes, waxy
• 1 small carrot(s)
• 4 heads of Chinese flower cabbage, small
• 3 leaves white cabbage, medium-sized, fresh
• 1 Pepper, red, long, mild
• 2 small chili peppers, red or green, fresh or frozen
• 5 tbsp corn from the can
• 8 green beans, fresh or frozen
• 2 small chili peppers, red or green
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cooked with coconut water.

Dissolve the tapioca flour with the rice wine and add it to a sufficiently large saucepan with the remaining broth ingredients and bring to a simmer. Add the garnish ingredients to the simmering broth as soon as they are ready. Wash the fresh vegetables. Peel the potatoes and carrot and chop them into bite-sized pieces. Let the broth simmer for 20 minutes. Cut the stalks of the cauliflower about 2 cm above the first leaf, remove the leaves and flowers. Cut the stalks and leaf stalks crosswise into approximately 1 cm wide rolls and add to the broth. Chop the leaves into approximately 4 x 4 cm pieces and set aside with the flowers. For white cabbage, only use unblemished leaves. Wash the leaves. Only use the middle rib if it does not taste bitter. Cut the rib crosswise into approximately 1 cm wide pieces and add to the broth. Chop the leaves into approximately 4 x 4 cm pieces and set aside. Remove the stem from the red bell pepper and cut diagonally into approximately 8 mm wide pieces. Cut the small chilies crosswise into thin slices. Drain the canned corn kernels slightly. Wash the green beans, trim both ends, removing any strings, and cut crosswise into approximately 4 cm long pieces. Defrost frozen beans and cut to length. About 4 minutes before the end of simmering, add the cabbage leaves and the bean pieces. Season the broth with salt and freshly ground black pepper. Ladle the soup into serving bowls, garnish, and serve hot.