📝 About This Recipe
This soulful Indonesian-inspired soup celebrates the nutty, complex profile of fermented soy tempeh bathed in a rich, turmeric-infused coconut milk broth. Drawing from the 'Sayur Lodeh' tradition, it balances the earthy depth of fermented protein with bright aromatics like galangal and lemongrass. It is a deeply comforting, probiotic-rich bowl that offers a creamy texture and a vibrant symphony of Southeast Asian spices.
🥗 Ingredients
The Protein & Base
- 250 grams Fresh Tempeh (cut into 1/2-inch cubes)
- 400 ml Coconut Milk (full-fat for best creaminess)
- 3 cups Vegetable Stock (low sodium)
- 2 tablespoons Coconut Oil (for sautéing)
The Spice Paste (Bumbu)
- 4 pieces Shallots (peeled and roughly chopped)
- 3 cloves Garlic (peeled)
- 1 inch Fresh Turmeric (peeled or 1 tsp powder)
- 1 inch Fresh Ginger (peeled)
- 3 pieces Candlenuts (or macadamia nuts for richness)
- 1-2 pieces Red Chili (seeded for less heat)
Aromatics & Vegetables
- 1 stalk Lemongrass (bruised and tied in a knot)
- 1 inch Galangal (sliced into rounds)
- 3 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 100 grams Green Beans (trimmed and halved)
- 1 medium Carrot (sliced into rounds)
Seasoning & Garnish
- 1 tablespoon Palm Sugar (or brown sugar)
- 1 teaspoon Sea Salt (adjust to taste)
- 2 tablespoons Fried Shallots (for garnish)
- 1/4 cup Fresh Cilantro (chopped)
👨🍳 Instructions
-
1
Prepare the spice paste by placing the shallots, garlic, turmeric, ginger, candlenuts, and chili into a food processor or mortar and pestle. Blitz or grind until a smooth, fragrant paste forms.
-
2
Heat the coconut oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the cubed tempeh and fry for 5-6 minutes until the edges are golden brown and slightly crisp. Remove tempeh and set aside.
-
3
In the same pot, add the spice paste. Sauté for 3-4 minutes until the raw smell of the garlic and shallots disappears and the oil starts to separate from the paste.
-
4
Toss in the bruised lemongrass, galangal slices, and kaffir lime leaves. Stir for another minute to infuse the oil with these bright, citrusy aromatics.
-
5
Pour in the vegetable stock and bring the liquid to a gentle simmer. Scrap any browned bits from the bottom of the pot for extra flavor.
-
6
Add the sliced carrots and the pre-fried tempeh back into the pot. Simmer for about 8 minutes until the carrots begin to soften.
-
7
Stir in the green beans and cook for another 4 minutes. You want them to be tender but still retain a vibrant green color.
-
8
Lower the heat to medium-low and pour in the coconut milk. It is important not to let the soup boil vigorously at this stage to prevent the coconut milk from curdling.
-
9
Season with palm sugar and sea salt. Taste the broth; it should be a perfect balance of creamy, savory, and slightly sweet.
-
10
Allow the soup to gently heat through for another 2-3 minutes, ensuring the tempeh has absorbed some of the flavorful broth.
-
11
Remove the lemongrass stalk and galangal rounds before serving. Ladle the hot soup into deep bowls.
-
12
Garnish generously with crispy fried shallots and fresh cilantro. Serve immediately while steaming hot.
💡 Chef's Tips
Always fry the tempeh first; this prevents it from becoming mushy and adds a lovely nutty texture to the soup. If you can't find fresh galangal, use ginger as a substitute, though the flavor will be slightly less piney. For a deeper 'fermented' flavor, use 'overripe' tempeh (tempeh semangit) which has a stronger, pungent aroma common in traditional Javanese cooking. Be careful with the turmeric as it stains; use gloves if peeling fresh turmeric root. To make it a fuller meal, add glass noodles (vermicelli) during the last 2 minutes of cooking.
🍽️ Serving Suggestions
Serve with a side of steamed jasmine rice or compressed rice cakes (lontong). Pair with a crisp Indonesian cucumber salad (acar) to cut through the richness of the coconut milk. A dollop of sambal oelek on the side is perfect for those who want an extra spicy kick. Enjoy with a glass of iced lemongrass tea or a cold lager. Provide lime wedges on the side for guests to add a squeeze of fresh acidity at the table.