6 oz (firm) Tofu,cut into 2" cubes and deep fried

1 1/2 cups Long beans,cut into 1" pieces

1 Eggplant,cut into 1" cubes

3 shallots

6 candle nuts

1 cup Bamboo shoots,sliced

6 Garlic cloves

1 tsp Coriander seeds

1 tbsp Minced galangal

3/4 cup Coconut milk

4 lime leaves

8 cups water

1 tsp Minced zedoary

6 oz Tempeh,cut into 1" cubes and deep fried

10 pieces Castor

1/2 tsp Shrimp paste

3 Holland red peppers

1/2 tsp Nutmeg

2 tbsp oil

Salt to taste

Sugar to taste.

Ground garlic, shallots, galangal, zedoary, red peppers, shrimp paste, candle nuts, coriander seeds, and nutmeg.

Heat oil in a frying pan, saute paste until oil seeps through and paste is fragrant, about 7 minutes.

Boil water in a deep vessel. Transfer paste to the vessel.

Add lime leaves, coconut milk, sugar, salt, bamboo shoots, eggplant, tofu, tempeh and castor.

After eggplant is cooked, add long beans.

Cook another 2 to 3 minutes then serve soup hot.