Balinese Vegetable Soup/Sayur Oelih

To make this soup a full meal, serve with a side of cooked rice

5 c. water
1 c. fresh green beans
1 clove garlic, minced
2 candlenuts or macadamia nuts or 4 almonds
½ tsp. shrimp paste
2 to 3 tsp. ground coriander
2 tbsp. vegetable oil
1 whole shallot, sliced thin
1 14-oz. can reduced-fat coconut milk
2 salam leaves*
1 c. bean sprouts
2 tbsp. lemon juice
½ tsp. salt

1.in a large saucepan, bring water to a boil. Wash green beans and trim the ends. Carefully add beans to the boiling water and cook for about 4 minutes. Use a slotted spoon to remove beans from the water and transfer them to a separate bowl. Save the bean cooking water.

2.Using a mortar and pestle, food processor, or blender, grind garlic, nuts, shrimp paste, and coriander to make a paste.

3.In a Dutch oven or large saucepan, heat vegetable oil and add the shallot. Fry over medium heat until transparent, then use a slotted spoon to transfer shallot to a small bowl.

4. Add spice paste to the Dutch oven and stir-fry for about 2 minutes. Add bean cooking water, coconut milk, and salam leaves. Bring to a boil. Reduce the heat and cook uncovered for about 20 minutes.

5. Before serving, add green beans, shallot, bean sprouts, and lemonjuice and stir gently. Add ¥ tsp. salt,stir, and serve.

*If you can’t find fresh or dried salam leaves, leave them out of the recipe.