Lontong Sayur
A beloved Indonesian vegetable soup served over compressed rice cakes. Aromatic, creamy coconut broth filled with tender vegetables and silky peanut flavor.
- Total time
- 35 min
- Servings
- 4
- Calories
- 186
- Protein
- 7g
Ingredients
- 6 cups vegetable broth
- 1 can (13.5 oz) coconut milk, unsweetened
- 3 tablespoons natural peanut butter
- 4 cups cabbage, chopped into 1-inch pieces
- 2 medium carrots, cut into 1/4-inch rounds
- 1 to taste salt and pepper to taste
Instructions
- 1
Pour 6 cups vegetable broth into a large pot and set the heat to medium-high until the liquid comes to a rolling boil with large bubbles breaking the surface, about 5 minutes.
- 2
Open the can of coconut milk and pour the entire contents into the boiling broth, stirring once or twice to combine.
- 3
Add 3 tablespoons peanut butter to the pot and stir with a wooden spoon for 1 minute until the peanut butter dissolves and the liquid looks smooth and uniform.
- 4
Add the 4 cups chopped cabbage and 2 sliced carrots to the pot, then stir once to submerge the vegetables.
- 5
Lower the heat to medium and simmer uncovered for 12 to 15 minutes, stirring every 3 minutes, until the carrots are fork-tender when pierced and the cabbage is soft.
- 6
Taste the broth from a spoon and add salt and pepper in small pinches until it tastes savory and balanced to you.
- 7
Divide the soup evenly among four bowls, including vegetables and broth in each bowl.
Tools you’ll need
- large pot (5-quart or bigger)
- wooden spoon
- soup ladle
- cutting board
- chef's knife
- soup bowls (4)
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