Indonesian Vegetable Soup – Cap Cay Kuah

5 from 3 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people


For the Cap Cay:

  • 1 medium sized Potato, waxy
  • 300 g Water
  • 6 g Vegetable broth, Kraft bouillon
  • 1 smaller Broccoli, fresh
  • 50 g Carrots
  • 1 White cabbage leaf, large
  • 2 small Kailan
  • 10 g Ginger, fresh or frozen

For the soup:

  • 2 tbsp Sunflower oil
  • 2 tbsp Soy sauce, light


  • Wash, peel and chop the potatoes. Heat the water, dissolve the vegetable stock in it and cook the potato pieces al dente for 20 minutes. Strain and keep the broth. Wash, clean and chop the remaining vegetables.
  • Heat the sunflower oil in the wok. Add all vegetable ingredients and stir-fry for 3 minutes. Deglaze with the vegetable stock. Mix in the soy sauce, season with salt and pepper, black, fresh from the mill. Spread on the serving bowls, serve warm and enjoy.
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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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