Javanese-inspired Spiced Coconut Soup

Ingredients

While the original Slovak Šulenka is a meat and vegetable stew, this Javanese-inspired adaptation transforms it into a spiced coconut soup. The addition of Javanese spices such as lemongrass, ginger, and turmeric gives the dish a distinct flavor profile. The use of coconut milk adds a creamy and tropical element, enhancing the overall richness of the soup. We alse have the original recipe for Šulenka, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 3 cups (710ml) chicken broth 3 cups (710ml) chicken broth
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 2-inch piece ginger, sliced 2-inch piece ginger, sliced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 carrot, sliced 1 carrot, sliced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup (150g) cooked chicken, shredded 1 cup (150g) cooked chicken, shredded
• 1 cup (150g) mushrooms, sliced 1 cup (150g) mushrooms, sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 24g, 20g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, combine the coconut milk, chicken broth, lemongrass, ginger, turmeric powder, coriander powder, and cumin powder. Bring to a simmer over medium heat.
2. 2.
   In a separate pan, heat the vegetable oil and sauté the onion and garlic until fragrant and translucent.
3. 3.
   Add the sautéed onion and garlic to the pot with the coconut milk mixture.
4. 4.
   Add the carrot, bell pepper, cooked chicken, and mushrooms to the pot. Simmer for 10-15 minutes until the vegetables are tender.
5. 5.
   Stir in the soy sauce and lime juice. Season with salt and pepper to taste.
6. 6.
   Remove the lemongrass stalk and ginger slices from the soup.
7. 7.
   Serve the Javanese-inspired Spiced Coconut Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife to release its flavor.
• Turmeric powder — Be cautious while handling turmeric powder as it can stain surfaces and clothing easily. Use gloves if desired.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For a vegetarian version, replace the chicken with tofu or tempeh.
• Adjust the spiciness by adding chili flakes or fresh chili peppers according to your preference.
• Serve the soup with steamed rice or crusty bread for a more substantial meal.
• Garnish with a squeeze of lime juice and a sprinkle of chopped peanuts for added flavor and texture.
• Make a larger batch of the soup and freeze it in individual portions for quick and convenient meals.

Serving advice

Serve the Javanese-inspired Spiced Coconut Soup in individual bowls, garnished with fresh cilantro. Accompany it with a side of steamed rice or crusty bread for a complete and satisfying meal.

Presentation advice

Present the Javanese-inspired Spiced Coconut Soup in vibrant bowls that showcase the beautiful colors of the soup. Add a sprig of fresh cilantro on top for an elegant touch. Serve it alongside a plate of steamed rice or a basket of warm crusty bread to enhance the visual appeal.