COCONUT MILK VEGETABLE SOUP

 

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🌽 Kuah Leumak – Acehnese Coconut Milk Vegetable Soup

📋 Ingredients:

1. 2 ears of corn, cut into pieces
2. Young melinjo seeds (Gnetum gnemon), as desired
3. 1 stalk lemongrass, bruised
4. 3 kaffir lime leaves, torn
5. 200 ml water
6. 1 handful melinjo leaves, torn
7. 1 small handful Japanese papaya leaves (Carica papaya), torn
8. 5 small papaya flowers, cut into pieces
9. 600 ml medium-thick coconut milk

🌶️ Ground Spice Paste:

• 8 asam sunti (fermented dried bilimbi)
• 20 bird’s eye chilies (adjust to taste)
• 2 cloves garlic
• 5–10 shallots
• A small slice of ginger
• 1 finger-length fresh turmeric

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👩‍🍳 Instructions:

1. Blend the Spices
   Blend all spice paste ingredients until smooth. Set aside.

2. Boil Main Ingredients
   In a pot, boil the corn, melinjo seeds, lemongrass, and kaffir lime leaves with 200 ml of water until the corn is partially cooked.

3. Add Vegetables & Spices
   Add the melinjo leaves, Japanese papaya leaves, papaya flowers, and the ground spice paste. Stir well and cook until the vegetables wilt.

4. Add Coconut Milk
   Pour in the coconut milk, stir gently to prevent curdling, and cook until the coconut milk is fully cooked and fragrant. Season with salt to taste.

5. Serve
   Remove from heat and serve hot with steamed rice.

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💡 Tips:

• Fresh coconut milk gives the best flavor and aroma.
• If you can’t find Japanese papaya leaves, you can substitute with young cassava leaves.
• Asam sunti is a key ingredient that gives this dish its signature sour taste—don’t skip it if you want an authentic result!

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