Soto Gulai Tahu Terong Pedas Santan (spicy Tofu And Eggplant Curry Soup With Coconut Milk)
Soto Gulai Tahu Terong Pedas Santan is a traditional Indonesian dish originating from the Padang food cuisine. This spicy tofu and eggplant curry soup with coconut milk is a flavorful and comforting dish that is perfect for any occasion.
Ingredients
- 400g firm tofu, cubed
- 2 eggplants, cut into chunks
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 red chilies, sliced
- 1 stalk lemongrass, bruised
- 4 kaffir lime leaves
- 1-inch galangal, sliced
- 1 can (400ml) coconut milk
- 4 cups vegetable broth
- 2 tablespoons vegetable oil
- Salt to taste
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add onion, garlic, and red chilies. Sauté until fragrant.
- Add lemongrass, kaffir lime leaves, and galangal. Cook for 2 minutes.
- Pour in the vegetable broth and bring to a boil.
- Add the tofu and eggplants. Simmer for 15 minutes.
- Pour in the coconut milk and season with salt. Simmer for another 10 minutes.
- Remove from heat and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 25g
- Protein
- 15g
- Fat
- 18g
Supplies
Large pot Cutting board Knife Wooden spoon
Tools
Serving bowls Soup ladle
Serving suggestions
Soto Gulai Tahu Terong Pedas Santan is best served with steamed rice and a side of sambal for an authentic Indonesian dining experience.
Tips & tricks
For an extra kick of heat, add more red chilies or a spoonful of sambal oelek to the soup.
Cost
$15