Chayote soup with flower rice

Ingredients for 2 servings:

• 1 m.-sized chayote(s), approx. 400 – 500 g
• 200 g rice (Heavenly Mandarin flower rice, from the previous day
• 400 g water
• 8 g vegetable broth, instant
• 60 g creamy coconut milk (24% fat)
• 1 tbsp celery leaves, chopped
• 2 pinches of black pepper, freshly ground
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch of cardamom powder
• 1 tbsp sunflower oil

Instructions

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

A simple, exotic vegetable soup that’s quick to prepare. Recipe from Bali, Indonesia.

For the flower rice, see my recipes in the database. Wash and peel the chayote, quarter it lengthwise, and cut it crosswise into approximately 6 mm thick slices. Bring the water to a boil, dissolve the chicken stock in it, and simmer the chayote slices for 15 minutes. Fry the rice in the sunflower oil and transfer it to serving bowls. Add the remaining ingredients to the soup, season with salt and black pepper, and serve immediately.