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.

Soto Gulai Tahu Terong Pedas Santan (spicy Tofu And Eggplant Curry Soup With Coconut Milk)

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

  1. Heat vegetable oil in a large pot over medium heat.
  2. Add onion, garlic, and red chilies. Sauté until fragrant.
  3. Add lemongrass, kaffir lime leaves, and galangal. Cook for 2 minutes.
  4. Pour in the vegetable broth and bring to a boil.
  5. Add the tofu and eggplants. Simmer for 15 minutes.
  6. Pour in the coconut milk and season with salt. Simmer for another 10 minutes.
  7. 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