Sayur Bening Bayam is a clear Indonesian soup made with a variety of vegetables and always includes spinach. It’s dead simple to make and serves as a healthy appetizer or light dinner.
Slideshow: More Warming Soup Recipes
1 tablespoon coconut oil
2 shallots, chopped
1 1/2 cups chicken broth
1 1/2 cups beef broth
3 cups water plus more if needed
One 2-inch piece galangal or ginger—peeled, sliced, crushed and wrapped in cheesecloth or put in a tea ball
1 pound carrots, coarsely chopped
1 pound tomatoes, coarsely chopped
1 pound spinach, coarsely chopped
2 teaspoons fish sauce
Salt, to taste
White pepper, to taste
How to Make It
In a stockpot or saucepan, heat the coconut oil over medium, then add the shallots. Sauté until softened, about 4 minutes, then add the broth, water and galangal. Bring to a boil over high heat, reduce to low and simmer until fragrant, about 6 minutes.
Add the carrots and cook until nearly tender, about 5 minutes. Remove the galangal. Add the tomatoes and return to a simmer, then add the spinach; remove from heat once the spinach is bright green. Add the fish sauce and season with salt and white pepper to taste, then serve.
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