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–+ servings
5 from 3 votes

Indonesian Vegetable Soup - Cap Cay Kuah

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 2 people

Ingredients

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

Instructions

  • 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.