Name: Sayur Lodeh (Vegetable Soup With Pressed Rice Cakes)
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Yield: 4 to 6 Servings
Ingredients: 1 cup (200 g) uncooked jasmine rice; 2 cups (500 ml) water; Banana leaves, defrosted if frozen (optional); 2 fresh long red chilies like Fresno or cayenne, or 2 tsp chile paste like sambal oelek; 3 cloves garlic, peeled; 3 oz. (85 g) shallots, peeled and roughly chopped; ½ Tbsp. peeled and roughly chopped fresh ginger; 1 tsp. ground coriander; 2 Tbsp. vegetable oil; 2 cups (500 ml) unsweetened coconut milk; 2 cups (500 ml) water; 8 oz. (250 g) chayote, peeled, seeded, and cut into 3-in (7.5-cm) matchsticks; 1 small turnip, peeled and cut into 1-in (2.5-cm) cubes; 2 medium carrots, peeled and cut into 3-in (7.5-cm) matchsticks; 4 oz. (100 g) green beans, trimmed and cut into 2-in (5-cm) lengths; 4 oz. (100 g) firm tofu or tempeh, cut into 1-in (2.5-cm) cubes; 1-in (2.5-cm) piece fresh galangal, cut into coins (optional); 1 plump stalk lemongrass, trimmed and smashed; 6 oz. (175g) lacinato kale or other hearty green vegetable, shredded; 1 tsp. fine sea salt; ½ tsp. freshly ground pepper; ½ tsp. granulated sugar; Fried shallots, for garnish

Sayur Lodeh Vegetable Soup With Pressed Rice Cakes in a bowl with tofu and rice.

Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich

This delicious vegetable soup, called sayur lodeh in Indonesian, is popular in Singapore, Malaysia, and Indonesia. My version is Indonesian-inspired because that’s what I grew up eating. Other versions may include turmeric or cumin—feel free to add these spices if you like. I love having chayote (known as mirliton in the American South) in this soup, but if you have difficulty finding it, substitute zucchini.