Indonesian balinese vegetable soup (sayur delih) recipe

Recipe for indonesian balinese vegetable soup (sayur delih) in our easy ethnic recipes collection. To make this soup a full meal, serve with a side of cooked rice.

Recipe ingredients

• 5 cups water
• 1 cup fresh green beans
• 1 clove garlic, minced
• 2 candlenuts or macadamia nuts or 4 almonds
• 1/2 teaspoon shrimp paste
• 2 to 3 teaspoons ground coriander
• 2 tablespoons vegetable oil
• 1 whole shallot, sliced thin
• 1, 14 ounces, can reduced-fat coconut milk
• 2 salam leaves (*)
• 1 cup bean sprouts
• 2 tablespoons lemon juice
• 1/2 teaspoon salt

(*) If you can't find fresh or dried salam leaves, leave them out of the recipe.

How to make indonesian balinese vegetable soup (sayur delih)

• 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 1/2 teaspoon salt, stir, and serve.

Preparation time: 20 minutes
Cooking time: 35 minutes
Serves 8

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