to make this soup a full meal, serve with a side of cooked rice
ingredients:
- 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
- In a large saucepan, bring water to a
- 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.
- Using a mortar and pestle, food
- processor, or blender, grind garlic, nuts, shrimp paste, and coriander to make a paste.
- In a Dutch oven or large saucepan,
- 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.
- Add spice paste to the Dutch oven
- 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.
- Before serving, add green beans,
- shallot, bean sprouts, and lemon juice and stir gently. Add ¥ tsp. salt, stir, and serve.
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