Lontong Sayur (Rice Cake Soup) with Vegetables and Coconut Milk

A comforting and flavorful Indonesian soup featuring compressed rice cakes (lontong) in a rich coconut milk broth with vegetables like chayote and long beans, along with tofu.

Prep Time

15 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.78/serving

Season:

☀️ Summer

Meal Type:

Dessert•Soup

Cuisine:

Thai

Main Ingredient:

Rice

Mood:

Comfort Food

Ingredients

Servings

400gLontong (compressed rice cakes)(Pre-made, or make your own)

£3.50

1mediumChayote(Peeled, seeded, and julienned)

£1.20

150gLong beans(Cut into 2-inch pieces)

£1.00

200gFirm Tofu(Cubed and fried until golden (optional))

£1.80

1canCoconut Milk((400ml) Full-fat for the richest flavor)

£1.20

500mlWater(Or more, to reach desired consistency)

2tbspVegetable Oil(For sauteing)

£0.10

5Shallots(Peeled and finely sliced)

£0.80

3clovesGarlic(Peeled and minced)

£0.15

2Red Chili Peppers(Adjust to your spice preference, seeded if desired for less heat, thinly sliced)

£0.30

1tspTurmeric Powder

£0.10

1tspCoriander Powder

£0.10

2slicesGalangal(About 1/2 inch thick, bruised)

£0.40

2Bay Leaves

£0.10

1tspSugar(Or to taste)

£0.05

1tspSalt(Or to taste)

£0.05

0.5tspShrimp paste (optional)(Adds umami, omit for vegan)

£0.25

Total Cost

£11.10

£2.78 per serving

Instructions

1.
Prepare the Aromatics: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add shallots, garlic, and chili peppers and saute until fragrant and golden, about 3-5 minutes. Add shrimp paste (if using) and cook for another minute.
2.
Add Spices: Stir in turmeric powder and coriander powder. Cook for 30 seconds, stirring constantly, until fragrant.
3.
Add Liquids and Aromatics: Pour in coconut milk and water. Add galangal and bay leaves. Bring to a simmer.
4.
Cook the Vegetables: Add chayote and long beans to the pot. Simmer for about 10-15 minutes, or until the vegetables are tender but still slightly crisp.
5.
Add Tofu: If using fried tofu, add it to the pot and simmer for another 5 minutes to allow it to absorb the flavors.
6.
Season: Season with sugar and salt to taste. Adjust the spices as needed.
7.
Serve: To serve, slice the lontong into bite-sized pieces. Place lontong in bowls, ladle the vegetable soup over it, and garnish as desired.
8.
Garnish (optional): Serve with fried shallots, emping (melinjo crackers), or a hard-boiled egg.

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My Notes

Nutrition Information

Nutrition per serving (400g)

650 kcal / 2720 kJ

Carbs

60g

23% of RDA

Fat

40g

57% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

10 g

11% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

30 g

150% of RDA

Chef's Tips

Adjust the amount of chili peppers to your spice preference.

You can add other vegetables, such as cabbage, carrots, or potatoes.

For a richer flavor, use freshly squeezed coconut milk.

The soup can be made ahead of time and reheated. The flavors will meld together even more.

To make lontong from scratch: Rinse glutinous rice well. Wrap the rice tightly in banana leaves, securing the ends with toothpicks or staples. Boil the wrapped rice in a large pot of water for 3-4 hours, or until the rice is fully cooked and compressed. Let cool completely before slicing.

Cooking Equipment

Large pot or Dutch oven

Knife

Cutting board

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the amount of chili peppers to your spice preference.

You can add other vegetables, such as cabbage, carrots, or potatoes.

For a richer flavor, use freshly squeezed coconut milk.

The soup can be made ahead of time and reheated. The flavors will meld together even more.

Lontong Sayur (Rice Cake Soup) with Vegetables and Coconut Milk

Ingredients

Instructions