to make this soup a full meal, serve with a side of cooked rice


  • 5 c. water
  • 1 c. fresh green beans
  • 1 clove garlic, minced
  • 2 candlenuts or macadamia nuts or
  • 4 almonds
  • ¥ tsp. shrimp paste
  • 2 to 3 tsp. ground coriander
  • 2 tbsp. vegetable oil
  • 1 whole shallot, sliced thin
  • 1 14-oz. can reduced-fat coconut milk
  • 2 salam leaves*
  • 1 c. bean sprouts
  • 2 tbsp. lemon juice ¥ tsp.
  • salt
  1. In a large saucepan, bring water to a
  2. boil. Wash green beans and trim the ends. Carefully add beans to the boiling water and cook for about 4 minutes. Use a slotted spoon to remove beans from the water and transfer them to a separate bowl. Save the bean cooking water.
  3. Using a mortar and pestle, food
  4. processor, or blender, grind garlic, nuts, shrimp paste, and coriander to make a paste.
  5. In a Dutch oven or large saucepan,
  6. heat vegetable oil and add the shallot. Fry over medium heat until transparent, then use a slotted spoon to transfer shallot to a small bowl.
  7. Add spice paste to the Dutch oven
  8. and stir-fry for about 2 minutes. Add bean cooking water, coconut milk, and salam leaves. Bring to a boil. Reduce the heat and cook uncovered for about 20 minutes.
  9. Before serving, add green beans,
  10. shallot, bean sprouts, and lemon juice and stir gently. Add ¥ tsp. salt, stir, and serve.
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