Bobor Bayam: Spinach in Coconut Milk (Vegan)
This refreshing soup, made by boiling spinach in coconut milk, is typical of Central Javanese home cooking. Ideal for a quick vegan lunch or dinner. Not to be confused with bubur, which is porridge.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
In a food processor or blender, blend the garlic, shallots, lesser galangal (kencur) and coriander seeds into a smooth paste.
- 2
Bring the water to a boil, then add the blended paste, galangal (lengkuas), salam leaves, salt and sugar.
- 3
Lower the heat and add the coconut milk. Simmer for about 10 minutes. Adjust the seasoning.
- 4
Add the chayote pieces (labu siam) and cook for another 5 minutes.
- 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.