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Indonesian tomato & peanut soup

Method

  • Heat a little oil in a large heavy-bottomed pot and gently saute the red onion, lemongrass, ginger and garlic until tender. Then add the tomatoes with the sambel, kecap manis, peanut butter, 3 cups stock and salt. Whisk well and gently simmer for 15-20 mins, adding a little more stock if needed. Taste for seasoning. 
  • Blend the soup, before serving with chopped coriander sprinkled on top.

Ingredients

  • vegetable oil
  • 1 large red onion, chopped
  • 1 tbsp finely chopped lemongrass
  • 1 heaped tspn grated fresh ginger
  • 3 large garlic cloves, crushed
  • 1 can diced tomatoes
  • 1-2 tspn sambel oelek (or any other chilli paste)
  • a splash of kecap manis (Indonesian sweet soy sauce)
  • 250 gm crunchy peanut butter
  • 3+ cups chicken (or vegetable) stock
  • sea salt
  • 2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm