Exotic, Clear Vegetable Soup Kuta Beach

5 from 3 votes
Total Time 35 mins
Course Dinner
Cuisine European
Servings 2 people


To taste:

  • 10 g Diced ginger, fresh or frozen
  • 2 tbsp Sunflower oil
  • 500 g Coconut water
  • 10 g Chicken broth, Kraft bouillon
  • 10 g Chilli, green, with or without grains
  • 60 g Carrot slices
  • 1 Hot peppers, red, long, mild
  • 8 Snow peas
  • 2 small Ball eggplant, green
  • 3 small Cloves of garlic, fresh
  • 3 small Fish sauce, light
  • 1 pinch Nutmeg powder
  • 1 pinch Black pepper from the mill
  • 1 tbsp Sesame oil, light

To garnish:

  • 1 tbsp Spring onions, fresh or frozen, only the green part
  • 1 tbsp Flowers and leaves


  • Wash the potatoes, peel them, cut in half lengthways, halve the halves lengthways and quarter them crossways.
  • Wash the fresh ginger, peel it and cut it crosswise into pieces approx. 4 cm long. Cut the pieces lengthways into thin slices and cut them into strips. Work the strips crosswise into small cubes. Freeze unused cubes. Weigh frozen goods and allow to thaw. Wash a green chilli and chop with or grains.
  • Heat the sunflower oil in a 2 liter saucepan, add the potato and ginger pieces and fry them. Deglaze with the coconut water and bring to a simmer. Add the chicken stock and chilli and simmer for 10 minutes.
  • In the meantime, wash a carrot, cap the lower end, peel it and slice it into approx. 3 mm thick slices with a corrugated plane. Wash the red peppers and cut diagonally into pieces approx. 5 mm wide. Leave the grains, discard the stem.
  • Add the carrot and pepper slices to the broth and simmer for another 10 minutes.
  • Cut the eggplant the size of a table tennis ball on a stick and quarter it lengthways. Wash the snow peas, cut off both ends and pull off the threads on both sides. Halve the larger pods crosswise, leave the smaller ones. Cap the garlic cloves at both ends and squeeze them.
  • Add the aubergines, snow peas and garlic and simmer for 3 minutes.
  • Remove the soup from the heat, season to taste, distribute on the serving bowls, garnish and serve warm.


  • With white rice, which has to be ordered separately, this soup is a main meal in Indonesians.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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