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
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.