Indonesian Spiced Coconut and Lime Gourd Soup

Ingredients

In the original Kenyan version, the soup is typically prepared with Kenyan spices and flavors, such as coriander, cumin, and turmeric. However, in this Indonesian adaptation, we incorporate traditional Indonesian spices like lemongrass, galangal, and Indonesian bay leaves to infuse the soup with authentic Indonesian flavors. Additionally, we replace the Kenyan gourd with Indonesian gourd varieties, such as chayote or bottle gourd, to ensure the dish aligns with the target cuisine. We alse have the original recipe for Curried Coconut and Lime Gourd Soup, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 small piece galangal, sliced 1 small piece galangal, sliced
• 2 Indonesian bay leaves 2 Indonesian bay leaves
• 2 chayote or bottle gourds, peeled and diced 2 chayote or bottle gourds, peeled and diced
• 400ml (13.5oz) coconut milk 400ml (13.5oz) coconut milk
• 500ml (2 cups) vegetable broth 500ml (2 cups) vegetable broth
• Juice of 2 limes Juice of 2 limes
• 1 teaspoon palm sugar or brown sugar 1 teaspoon palm sugar or brown sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 3g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent and the mixture becomes fragrant.
2. 2.
   Add the bruised lemongrass, sliced galangal, and Indonesian bay leaves to the pot. Stir for a minute to release their flavors.
3. 3.
   Add the diced chayote or bottle gourds to the pot and cook for 5 minutes, stirring occasionally.
4. 4.
   Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the gourds are tender.
5. 5.
   Remove the lemongrass stalk, galangal slices, and Indonesian bay leaves from the pot.
6. 6.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
7. 7.
   Return the soup to the pot and stir in the lime juice, palm sugar, and salt. Adjust the seasoning according to your taste.
8. 8.
   Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
9. 9.
   Serve the Indonesian Spiced Coconut and Lime Gourd Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lemongrass — To release its flavor, gently bruise the lemongrass stalk with the back of a knife before adding it to the soup.
• Galangal — If you can't find fresh galangal, you can substitute it with dried galangal powder. Use 1 teaspoon of dried galangal powder for every 1-inch piece of fresh galangal.
• Indonesian bay leaves — Indonesian bay leaves have a distinct flavor different from regular bay leaves. If you can't find them, you can use regular bay leaves as a substitute, but the flavor will be slightly different.

Tips & Tricks

• For a spicier version, add a small red chili pepper or a pinch of chili flakes to the soup.
• If you prefer a thinner consistency, you can add more vegetable broth or coconut milk.
• Garnish the soup with a squeeze of lime juice and a sprinkle of freshly chopped cilantro for an extra burst of flavor.
• Serve the soup with steamed rice or crusty bread for a more substantial meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Indonesian Spiced Coconut and Lime Gourd Soup hot in individual bowls. Accompany it with steamed rice or crusty bread for a satisfying meal.

Presentation advice

To enhance the presentation, garnish each bowl of soup with a lime wedge and a sprig of fresh cilantro. Serve it in colorful ceramic bowls to showcase the vibrant colors of the soup.