Not only seriously delicious, this leafy green soup is bursting with goodness. It’s a favourite in every village kitchen in Bali. The Katuk leaves we use have medicinal properties and are also used in jamu tonics and healing remedies. Use your favourite greens eg. Spinach, bok chou instead of Katuk leaves
Rich green leaves simmered in fresh coconut milk spiced up with chilli.
- Handful Katuk leaves, stalks removed, rinsed
- 1 large red chilli seeds removed
- 1 small green chilli whole
- 3 onions peeled
- 2 garlic cloves peeled
- Pinch salt
- Fresh coconut milk
- Prepare the coconut milk: Grate fresh coconut into a bowl. Gradually add cold water, covering the coconut. Squeeze coconut and water by hand for a few minutes until you have a watery paste, thick white in colour. Pour through a fine sieve to extract the milk.
- Finely chop chillies, onion and garlic.
- In a low pan bring 3cm coconut milk gently to the boil.
- Add chillies, onion, garlic, salt and simmer 1 minute
- Stir in leaves, simmer for 1-2 minutes until leaves are soft
- Serve hot
NB – Onions in Bali are a similar size to shallots – hence the large quantity