Lontong Sayur (Vegetable Rice Cake Soup)

Ingredients

• 4 cups Lontong (Rice Cakes), sliced
• 4 cups Coconut Milk (canned, full-fat)
• 2 cups Water
• 1 cup Long Beans, cut into 2-inch pieces
• 1 cup Carrots, sliced
• 1 cup Cabbage, shredded
• 1/2 block Tempeh, cubed
• 1 tsp Turmeric Powder
• 1 inch Galangal, crushed
• 2 leaves Bay Leaves
• 1 tsp Salt
• 1/2 tsp Sugar
• 4 cloves Shallots, minced
• 2 cloves Garlic, minced
• 2 small Red Chili Peppers, sliced

Instructions

1. 1In a large heavy-bottomed pot, combine the 4 cups of coconut milk, 2 cups of water, 1 tsp of turmeric powder, 1 inch of crushed galangal, 2 bay leaves, 1 tsp of salt, and 1/2 tsp of sugar. Stir everything together.
2. 2Place the pot over medium-high heat and bring the mixture to a gentle boil. Once it is bubbling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes. This allows the flavors to meld.
3. 3Add the 4 cloves of minced shallots, 2 cloves of minced garlic, and 2 sliced red chili peppers to the simmering liquid. Stir them in and continue to simmer, uncovered, for another 5 minutes, or until the shallots and garlic are fragrant.
4. 4Add the 1 cup of long beans (cut into 2-inch pieces), 1 cup of sliced carrots, 1 cup of shredded cabbage, and 1/2 block of cubed tempeh to the pot. Stir to combine.
5. 5Increase the heat slightly to medium and cook for about 10 minutes, stirring occasionally, until the vegetables are tender-crisp. You want them to still have a slight bite.
6. 6To serve, place the 4 cups of sliced lontong (rice cakes) into individual serving bowls. Ladle the hot vegetable and coconut milk soup generously over the lontong.
7. 7Serve immediately while hot.

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