Sayur Bobor (Spinach Soup With Coconut Milk)

Maybe I should call this Bobor Campur instead Sayur Bobor, as I added more ingredients in the soup 🙂

1.5 to 2 quart water
200 g frozen sliced long beans, rinse
300 g frozen spinach leaves, rinse
1 zucchini, sliced or cubed
1 large potatoes, skinned washed and cubed
15 baby carrots, sliced
1 bag fried Tofu, ready to use
1 can of coconut milk

Spice
1 scant tsp ground coriander
1/4 tsp lesser galangal powder
1 small dried galangal
1/2 of a large onion, turn into paste
3 garlic, turn into paste
3 candlenut, turn into paste
2-3 Indonesian bay leaf (daun salam)
Salt, sugar and Hungarian Vegeta to taste (similar to Royco or other seasoning powder)

Bring water to boil
Drop in rinsed but still frozen spinach and carrots. Cook for 10 mins
Drop in long beans and potatoes
Add in bay leaf and galangal, cook for another 10 mins
Lower heat to medium and add in zucchini, fried Tofu, coconut milk and the rest of the spices
Season to taste and simmer for another 15-20 mins

Print Recipe

Sayur Bobor

Servings: 0

Ingredients

• 1.5 to 2 quart water
• 200 g frozen sliced long beans rinse
• 300 g frozen spinach leaves rinse
• 1 zucchini sliced or cubed
• 1 large potatoes skinned washed and cubed
• 15 baby carrots sliced
• 1 bag fried Tofu ready to use
• 1 can of coconut milk

Spice

• 1 scant tsp ground coriander
• 1/4 tsp lesser galangal powder
• 1 small dried galangal
• 1/2 of a large onion turn into paste
• 3 garlic turn into paste
• 3 candlenut turn into paste
• 2-3 Indonesian bay leaf daun salam
• Salt sugar and Hungarian Vegeta to taste (similar to Royco or other seasoning powder)

Instructions

• Bring water to boil
• Drop in rinsed but still frozen spinach and carrots. Cook for 10 mins
• Drop in long beans and potatoes
• Add in bay leaf and galangal, cook for another 10 mins
• Lower heat to medium and add in zucchini, fried Tofu, coconut milk and the rest of the spices
• Season to taste and simmer for another 15-20 mins