Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 250 geggplant, cut into 3 cm pieces
- 200 gyardlong beans, cut into 5 cm pieces
- 200 gcabbage, cut into large squares
- 300 gfirm tofu, drained and cubed
- 400 mlunsweetened coconut milk
- 700 mlwater
- 100 gshallots, chopped
- 3 clovegarlic
- 1 eachred chili, seeds removed
- 20 ggalangal, thickly sliced
- 1 eachlemongrass stalk, bruised
- 1 tspground coriander
- ½ tspground turmeric
- 1 tbspneutral oil
- 1 tspsalt
- 1 tspsugar
Make it
- Blend or pound the shallots, garlic and red chili into a coarse paste. Heat the oil in a large saucepan over medium heat and cook the paste for 4 minutes, stirring.
- Add coriander, turmeric, galangal and lemongrass for 30 seconds. Pour in the water and coconut milk, add salt and sugar and bring to a gentle simmer.
- Add eggplant and beans and simmer over medium-low for 10 minutes. Add cabbage and tofu and simmer for 7–8 minutes more, until the vegetables are tender and the tofu is hot throughout.
- Remove the galangal and lemongrass. Divide the vegetables and broth among four bowls and serve hot, keeping the coconut broth below a hard boil.
Ingredients, recipe context & sources
Ingredient flags: Soy. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.