Coconut Curry Soup
Makan Tengah Hari • Malaysia
How to Make Coconut Curry Soup (Traditional & Healthy Version)
Coconut Curry Soup, known locally as Sup Kari Santan, is a beloved dish in the vibrant tapestry of Malaysian cuisine. This vegetarian-friendly soup beautifully showcases the multicultural influences—Malay, Chinese, and Indian—that define Malaysia’s food culture. The base is a fragrant blend of santan (coconut milk), lemongrass, fresh turmeric, and local spices, infusing the broth with complex aromas and a creamy, silky texture. Lemongrass and daun pandan (pandan leaf) add signature herbal notes, while vegetables like long beans and carrots lend color and nutrition. Malaysians enjoy coconut curry soup as a hearty lunch, especially during the rainy season when its warmth and spice offer comfort. It’s often served with steamed rice or mee hoon (rice vermicelli), making it a wholesome, satisfying meal. The dish's versatility means it’s enjoyed by vegetarians and meat eaters alike, reflecting Malaysia’s inclusive food culture. Its rich yet balanced flavors make it a popular choice for health-conscious eaters looking for an authentic, plant-based meal with local flair.
Bahan-bahan(untuk 1 medium bowl per person)
- 1 cup Santan (coconut milk) (fresh or canned)
- 1.5 cups Water
- 1 stalk Lemongrass (bruised)
- 1 leaf Daun pandan (pandan leaf) (tied into a knot) - pilihan
- 1 medium Carrot (sliced thinly)
- 6 stalks Long beans (cut into 2-inch pieces)
- 100g Firm tofu (cubed)
- 1 Red chili (sliced, adjust to taste) - pilihan
- 1-inch piece Fresh turmeric root (grated)
- 1/2-inch piece Ginger (sliced)
- 2 cloves Garlic (minced)
- 2 Shallots (finely chopped)
- 1/2 tsp Salt
- 1/4 tsp White pepper
- 1 tsp Cooking oil (preferably canola or sunflower)
- 1 tbsp Fresh coriander (chopped, for garnish) - pilihan
Arahan
- 1
Heat cooking oil in a medium pot over medium flame. Sauté shallots, garlic, ginger, and turmeric until aromatic and lightly golden.
5 minutes
Stir constantly to prevent burning and to release maximum fragrance.
- 2
Add lemongrass and pandan leaf. Stir for 1-2 minutes to infuse the oil with their aroma.
2 minutes
Bruise the lemongrass stalk beforehand to release its essential oils.
- 3
Pour in water and bring to a gentle boil. Add carrot and long beans. Simmer until vegetables begin to soften.
6 minutes
Cut vegetables evenly for uniform cooking and presentation.
- 4
Add cubed tofu and sliced chili. Continue simmering for another 3 minutes.
3 minutes
For extra protein, use firm tofu which holds its shape well.
Kenapa hidangan ini sihat
By focusing on fresh, whole ingredients and avoiding deep-frying or heavy oils, this Malaysian Coconut Curry Soup recipe delivers rich flavor with moderate calories. The use of santan provides satiety, while the abundance of vegetables ensures you get essential nutrients and fiber, supporting healthy digestion and balanced blood sugar levels. It’s a wholesome option for those tracking their macros or seeking heart-healthy meals.
This Coconut Curry Soup is packed with plant-based protein from tofu, fiber-rich vegetables, and the heart-healthy fats found in santan (coconut milk). The inclusion of turmeric and ginger offers anti-inflammatory properties, while lemongrass and pandan provide antioxidants. Vitamins A and C from carrots and long beans further boost immunity, making this soup not only delicious but also nutrient-dense and supportive of overall wellness.
Petua
- 💡Tip 1: Always use fresh santan for the most authentic and creamy flavor.
- 💡Tip 2: Add a squeeze of lime before serving for a zesty lift.
- 💡Tip 3: For meal prep, keep santan separate and add only when reheating to preserve texture.
Penyimpanan & hidangan
Store cooled soup in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, stirring occasionally to maintain the creamy texture. Do not boil after adding santan to avoid curdling.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 120.0 kcal |
