20-Minute Indonesian Coconut Vegetable Soup That Heals the Soul

There’s something magical about Indonesian Coconut Vegetable Soup that takes me right back to the bustling streets of Jakarta. I first tasted this creamy, fragrant soup at a tiny roadside stall where the vendor stirred a giant pot with one hand while waving me over with the other. The rich coconut milk base, fragrant lemongrass, and fresh vegetables create a harmony of flavors that’s both comforting and exciting.

What I love most is how simple this soup is to make at home, just a handful of ingredients and about 30 minutes of your time. Don’t let the short ingredient list fool you though. The combination of turmeric and lemongrass gives this Indonesian classic its distinctive golden color and aromatic depth that makes it so special.

After living in Indonesia for two years, I’ve tasted countless versions of this soup. My favorite memories involve rainy afternoons spent sipping it from ceramic bowls while watching the steam curl up into the humid air. Now I make it weekly in my own kitchen, adjusting the vegetables based on what’s fresh. It’s become my go-to when I need something nourishing that transports me back to those vibrant flavors.

Why You’ll Love This Indonesian Coconut Vegetable Soup

This soup has become my weeknight superhero, ready in 30 minutes flat but tasting like it simmered all day. The magic happens when creamy coconut milk meets fragrant lemongrass and earthy turmeric. It’s the kind of meal that makes you pause mid-slurp and go “Wow!”

Here’s why it’s special:

• Quick comfort food: From chopping to serving, you’re looking at half an hour, perfect when you’re starving but don’t want takeout
• Flexible veggies: Use whatever’s in your fridge, I’ve swapped in zucchini, mushrooms, even kale when that’s what I had
• Creamy without dairy: That rich texture comes from full-fat coconut milk (trust me, don’t skimp here)
• Warms you up: The turmeric gives it that golden glow and cozy feeling, my go-to when I’m fighting off a cold

What really gets me is how the flavors deepen overnight. The lemongrass mellows, the coconut gets creamier, it’s like the soup gets better while you sleep!

Ingredients for Indonesian Coconut Vegetable Soup

What I love about this soup is how simple the ingredient list is, just a few key players that create magic together. I always divide them into two groups in my head: the aromatic base that builds flavor, and the fresh veggies that make it hearty.

For the Soup Base

• 1 can (13.5 oz) full-fat coconut milk, This is non-negotiable for me. That rich creaminess can’t be matched
• 2 cups vegetable broth, Homemade if you’ve got it, but store-bought works great too
• 2 tbsp finely chopped lemongrass, Look for the tender inner stalks, they’re easier to chop
• 1 tsp turmeric, Gives that gorgeous golden color
• 1 tsp salt, Start here, you can always add more later

For the Vegetables

• 1 cup sliced carrots, About 1/4-inch thick so they cook evenly
• 1 cup trimmed green beans, Cut into 1-inch pieces
• 1 cup chopped cauliflower, Small florets work best
• 1 cup chopped spinach, Packed loosely before chopping

Ingredient Notes & Substitutions

The full-fat coconut milk is key, light versions just don’t give that luscious texture. If you can’t find fresh lemongrass, 1 tbsp of paste works (but fresh is better!).

Veggies are totally flexible, I’ve used sweet potatoes instead of carrots when they looked good at the market. For protein, toss in cubed tofu or tempeh with the cauliflower. Just adjust cooking times as needed!

Equipment Needed for Indonesian Coconut Vegetable Soup

One of the best things about this soup? You don’t need fancy gadgets to make it! I’ve whipped it up in tiny apartment kitchens with just the basics. Here’s what you’ll want to have ready:

• A large pot, Mine’s a well-loved 4-quart Dutch oven that’s seen countless soup batches
• A sharp knife, For all that veggie chopping (I swear by my trusty chef’s knife)
• Cutting board, Bigger is better when you’re prepping multiple vegetables
• Measuring spoons, For getting those turmeric and lemongrass amounts just right
• Wooden spoon, My favorite for stirring without scratching the pot

That’s it! No special equipment needed, just the same tools you probably use every day. Now let’s get cooking!

How to Make Indonesian Coconut Vegetable Soup

Okay, let’s get cooking! This soup comes together so easily, just follow these simple steps and you’ll have steaming bowls of comfort ready in no time. I’ve made this dozens of times, and these are the exact steps I follow every time for perfect results.

1. Start your base: In your large pot, combine the coconut milk, vegetable broth, lemongrass, turmeric, and salt. Give it a good stir and bring it to a gentle simmer over medium heat. You’ll know it’s ready when you see little bubbles forming around the edges.
2. Add the sturdy veggies: Toss in your sliced carrots and green beans. Let them cook for about 10 minutes, this gives them time to soften while absorbing all that delicious coconut flavor. Stir occasionally so nothing sticks.
3. Bring in the cauliflower: After those first veggies have softened slightly, add your cauliflower florets. Cook for another 5 minutes, you want them tender but still with a bit of bite.
4. Finish with greens: Finally, stir in your chopped spinach. It only needs about 2 minutes to wilt perfectly into the soup. Don’t walk away at this stage, spinach cooks faster than you think!
5. Taste and adjust: Turn off the heat and give it a taste. Need more salt? A pinch more turmeric? This is your moment to make it perfect for you.

And that’s it! Ladle it into bowls while it’s piping hot. The aroma alone will transport you straight to Indonesia. For more recipe inspiration, check out other great ideas.

Tips for Perfect Indonesian Coconut Vegetable Soup

After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “Oh my goodness, can I have the recipe?” territory:

• Don’t rush the simmer: When you first combine the coconut milk and broth, let it come to temperature slowly. High heat can cause the coconut milk to separate, medium is your friend here.
• Chop veggies evenly: Cutting carrots and green beans to similar sizes means they’ll cook at the same rate. Nothing worse than crunchy carrots swimming with mushy beans!
• Add protein easily: If you want to bulk it up, toss in cubed tofu or tempeh when you add the cauliflower. They’ll soak up all that wonderful broth flavor.
• Brighten it up: Right before serving, a squeeze of lime juice wakes up all the flavors beautifully. My Indonesian friend taught me this trick, it’s a game changer!

Remember, soup is forgiving. If you forget an ingredient or overcook slightly, it’ll still taste amazing. That’s the beauty of this comforting dish! If you enjoy simple, flavorful meals like this, you might also like exploring other recipes on this site.

Serving Suggestions for Indonesian Coconut Vegetable Soup

This soup shines all on its own, but I love pairing it with steamed jasmine rice to soak up every last drop of that creamy coconut broth. Crusty bread works wonders too, perfect for dunking! For a real Indonesian experience, add some crispy shallots on top and a side of sambal for heat. My favorite way? Serve it in big, colorful bowls with extra lime wedges on the side. The bright citrus cuts through the richness beautifully.

Storing and Reheating Indonesian Coconut Vegetable Soup

Here’s the beautiful thing about this soup, it actually gets better the next day! The flavors have time to mingle and deepen overnight in the fridge. I always make extra because it reheats like a dream for quick lunches throughout the week.

Fridge storage: Let the soup cool completely before transferring it to an airtight container. It’ll keep beautifully for 3-4 days, just give it a sniff test if you’re pushing day four. The coconut milk stays creamy, and the veggies hold their texture surprisingly well.

Reheating tips: I’ve learned through trial and error that gentle reheating is key. Microwave in 30-second bursts, stirring between each, until just heated through. On the stovetop, warm it over medium-low heat, stirring occasionally. If it seems too thick, splash in a little water or broth to loosen it up.

One word of caution, don’t let it boil when reheating! High heat can make the coconut milk separate. Medium-low is your friend here. And if you’ve added tofu, be extra gentle, it can break apart if stirred too vigorously.

Pro tip: The lemongrass flavor intensifies over time, so you might want to remove the bigger pieces before storing if you prefer a milder taste. I usually fish them out with a fork before packing up leftovers.

FAQs About Indonesian Coconut Vegetable Soup

I get so many questions about this soup whenever I serve it, seems like everyone wants to make it just right! Here are the answers to the ones I hear most often, straight from my own kitchen experiments:

Can I use light coconut milk instead of full-fat?
Oh, I’ve tried this! While light coconut milk works in a pinch, it just doesn’t give that luscious, velvety texture that makes this soup special. The full-fat version creates that irresistible creaminess that clings to every vegetable. If you’re watching calories, I’d rather use less of the good stuff than more of the light kind.

What if I can’t find fresh lemongrass?
No worries, I’ve been there! Look for lemongrass paste in the produce section (1 tablespoon equals about 2 tbsp fresh). Dried lemongrass works too (use 1 tsp), but soak it in warm water for 10 minutes first. Though I gotta say, once you try it with fresh, you’ll understand why it’s worth hunting down!

How spicy is this soup?
As written, not spicy at all, just warmly aromatic. But in Indonesia, they’d serve it with sambal on the side for heat lovers. My trick? Add a thinly sliced red chili when you simmer the broth, or stir in a spoonful of chili paste at the end. Start small, you can always add more!

Can I freeze leftovers?
Honestly? I don’t recommend it. Coconut milk soups can separate when frozen and thawed, and the veggies get mushy. But it keeps so well in the fridge for 3-4 days that I just make what we’ll eat fresh or reheated. The flavor actually improves by day two!

What other proteins work besides tofu?
Oh, so many options! Shrimp added in the last 3 minutes of cooking is divine. For chicken lovers, poach diced breast with the carrots. Even chickpeas make a great vegetarian addition, just rinse a can and toss them in with the cauliflower. The soup’s flexible like that! If you are looking for other vegetable-forward, easy meals, you might enjoy this one pot vegetable bean chili with kale recipe.

Nutritional Information for Indonesian Coconut Vegetable Soup

While I’m no nutritionist, I’ve done some rough calculations to give you an idea of what’s in each comforting bowl of this coconut vegetable soup. Keep in mind these numbers are estimates, the exact values will vary depending on your specific ingredients and brands.

Per serving (about 1¼ cups):

• Calories: Around 220-250 (mostly from that glorious coconut milk)
• Fat: 18-20g (the good kind from coconut!)
• Carbs: 12-15g (with about 3-4g fiber from all those veggies)
• Protein: 4-5g (boost it by adding tofu or tempeh)
• Sodium: 600-800mg (adjust the salt to your taste)

What I love about this soup nutritionally is how all those vegetables sneak in so effortlessly. You’re getting vitamins A and C from the carrots, iron from the spinach, and all the anti-inflammatory benefits of turmeric. The coconut milk provides medium-chain triglycerides that give you lasting energy.

Important note: These numbers can vary significantly depending on the coconut milk brand you use (some are creamier than others) and the exact amount of each vegetable that ends up in your pot. If you’re tracking closely, I’d recommend plugging your specific ingredients into a nutrition calculator.

At the end of the day, what matters most is that this soup makes you feel nourished and satisfied. The combination of healthy fats, fiber-rich veggies, and aromatic spices creates a meal that’s as good for your body as it is for your soul!

Indonesian Coconut Vegetable Soup

A simple and flavorful soup made with coconut milk and fresh vegetables.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 bowls

Course: Soup

Cuisine: Indonesian

Ingredients Equipment Method Notes

Ingredients

  

For the Soup Base

• 1 can coconut milk full-fat
• 2 cups vegetable broth
• 2 tbsp lemongrass finely chopped
• 1 tsp turmeric
• 1 tsp salt

For the Vegetables

• 1 cup carrots sliced
• 1 cup green beans trimmed
• 1 cup cauliflower chopped
• 1 cup spinach chopped

Equipment

• Large Pot
• knife
• Cutting board

Method

 

1. In a large pot, combine coconut milk, vegetable broth, lemongrass, turmeric, and salt. Bring to a simmer over medium heat.
2. Add carrots and green beans. Cook for 10 minutes until slightly tender.
3. Add cauliflower and cook for another 5 minutes.
4. Stir in spinach and cook for 2 minutes until wilted.
5. Serve hot.

Notes

You can add tofu or tempeh for extra protein.