Exotic, clear vegetable soup Kuta Beach

Ingredients for 2 servings:

• 1 large waxy potato
• 10 g ginger, fresh or frozen
• 2 tbsp sunflower oil
• 500 g coconut water (Asian shop, drinks)
• 10 g chicken broth (strong bouillon)
• n. B. Chili pepper(s), green
• 60 g carrot(s)
• 1 Pepper, red, long, mild
• 8 snow peas, fresh
• 2 small eggplants, round, green
• 3 small garlic cloves, fresh
• e.g. light fish sauce (kecap ikan “King Lobster”)
• 1 pinch of nutmeg powder
• 1 pinch(s) black pepper from the mill
• 1 tbsp sesame oil, light
• e.g. spring onion(s), fresh or frozen, only the green part
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

A soup with crisp, fresh vegetables that’s delicious and filling. Recipe from Indonesia.

Wash and peel the potatoes, halve them lengthwise, then halve the halves lengthwise and quarter them crosswise. Wash and peel the fresh ginger and cut them crosswise into pieces about 4 cm long. Cut the pieces lengthwise into thin slices and chop them into strips. Cut the strips crosswise into small cubes. Freeze any unused cubes. Weigh frozen goods and thaw. Wash a green chili and chop it with or without seeds. Heat the sunflower oil in a 2-liter saucepan, add the potato and ginger pieces and fry. Deglaze with coconut water and bring to a simmer. Add the chicken stock and chili and simmer for 10 minutes. Meanwhile, wash a carrot, cut off the bottom end, peel it and slice it into slices about 3 mm thick using a corrugated grater. Wash the red pepper and cut it diagonally into pieces about 5 mm wide. Leave the seeds but discard the stem. Add the carrot and pepper slices to the broth and simmer for another 10 minutes. Cut the ping-pong ball-sized eggplants off the stems and quarter them lengthwise. Wash the snow peas, cut off both ends, and remove the strings on both sides. Halve the larger pods crosswise, leaving the smaller ones. Cut off both ends of the garlic cloves and squeeze them dry. Add the eggplants, snow peas, and garlic to the broth and simmer for 3 minutes. Remove the soup from the heat, season to taste, divide among serving bowls, garnish, and serve warm. Note: With white rice, which must be ordered separately, this soup is a main course in Indonesia.