Bobor Bayam: Spinach in Coconut Milk (Vegan)

Ingrédients

• 250 grams spinach, washed and rinsed several times, cut into serving pieces
• 1 chayote (labu siam), peeled, wash and cut into pieces 1×2 cm
• 1 litre water
• 200 ml coconut milk
• 3 cm galangal (lengkuas), bruised
• 2 salam leaves (use bay leaf as substitute)
• Salt to taste
• 1 teaspoon sugar
• 2 cloves garlic
• 4 shallots
• 2 cm lesser galangal (kencur)
• 1 teaspoon of dried whole coriander seeds

Préparation

1. 1

   In a food processor or blender, blend the garlic, shallots, lesser galangal (kencur) and coriander seeds into a smooth paste.

2. 2

   Bring the water to a boil, then add the blended paste, galangal (lengkuas), salam leaves, salt and sugar.

3. 3

   Lower the heat and add the coconut milk. Simmer for about 10 minutes. Adjust the seasoning.

4. 4

   Add the chayote pieces (labu siam) and cook for another 5 minutes.

5. 5

   Add the spinach, turn off the heat and cover the pot. Let the soup simmer for a few minutes to further cook the vegetables, and then it’s ready to serve.