AUBERGINE AND MUSHROOM SOUP

Name: AUBERGINE AND MUSHROOM SOUP
Cuisine: Asian
Ingredients: 1 large aubergine, cut into bite-sized chunks (about 2cm); 150g shiitake mushrooms (or brown, chestnut or white mushrooms), stems removed, thinly sliced; 10 cherry tomatoes, halved; 800ml coconut milk; 400ml good-quality vegetable stock; 100g tenderstem broccoli, cut into large chunks; 100g dried rice vermicelli noodles, or other thin noodles; 2–3 tbsp kecap manis; 1–2 tbsp rice vinegar or white wine vinegar; Sea salt, to taste; Coconut oil or sunflower oil, for frying; Lime wedges, to serve; Large bunch of coriander; 4 garlic cloves, peeled and sliced; 2 small banana shallots or 4 Thai shallots, peeled and sliced; 4 long red chillies, half deseeded, all sliced; 2cm piece of ginger (about 10g), peeled and sliced; 1 lemongrass stalk, outer woody layers removed, thinly sliced; 1 tsp ground coriander

4 steps

SOP SAYUR This is a versatile, delicious and nourishing broth that will work with any vegetables lurking in your fridge, but for me, aubergine, mushrooms, tomatoes and tenderstem broccoli is the perfect combination. The fresh coriander – which is rarely used in Indonesia, where coriander seeds are far more common – gives it a lovely freshness that balances with the lemongrass-infused spice paste, the sweet depth of kecap manis and the sharpness of vinegar. Serve with a side of sambal ulek to add a little fire, and the added crunch of kerupuk or prawn crackers. Origin Popular all over Indonesia Chilli heat Moderate Sambal suggestionGround chilli sambal ulek

Updated at: Thu, 17 Aug 2023 04:06:16 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories676.8 kcal (34%)

Total Fat49.2 g (70%)

Carbs57.8 g (22%)

Sugars22.8 g (25%)

Protein11.4 g (23%)

Sodium993.7 mg (50%)

Fiber11.8 g (42%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1aubergine

large, cut into bite-sized chunks, about 2cm

150gshiitake mushrooms

or brown, chestnut or white mushrooms, stems removed, thinly sliced

10cherry tomatoes

halved

800mlcoconut milk

400mlvegetable stock

good-quality

100gtenderstem broccoli

cut into large chunks

100gdried rice vermicelli noodles

or other thin noodles

2 Tbspkecap manis

1 Tbsprice vinegar

or white wine vinegar

sea salt

to taste

Coconut oil

or sunflower oil, for frying

small, peeled and sliced

4red chillies

long, half deseeded, all sliced

10gginger

piece, peeled and sliced

1lemongrass stalk

outer woody layers removed, thinly sliced

1 tspground coriander

Instructions

Step 1

Pick some of the coriander leaves from the stalks and set aside to use as a garnish. Place all the coriander stalks and remaining leaves, along with the other spice paste ingredients, in a food processor and blend to a smooth paste.

Step 2

Heat 2 tablespoons of oil in a wide, deep saucepan or casserole dish over a medium heat and fry the spice paste until fragrant, about 10 minutes. Add the aubergine chunks and sliced mushrooms with another 1 tablespoon of oil and cook, stirring, for 2–3 minutes. As soon as they have started to soften, add the tomatoes, coconut milk and vegetable stock and bring to the boil, then reduce to a simmer for 30 minutes. Add the broccoli and simmer for a further 5 minutes.

Step 3

Meanwhile, place the noodles in a heatproof bowl, pour over boiling water and leave for 10 minutes (or follow the packet instructions). Drain and toss with a little oil to prevent them sticking together.

Step 4

When ready to serve, check the vegetables are soft and the aubergine is cooked through. Add the noodles to the soup and warm through. Season with kecap manis, vinegar and salt. Taste to check the seasoning, then serve immediately garnished with the reserved coriander leaves, and the crackers, lime wedges and sambal on the side.