| Prep: 20 mins | Cook: 30 mins – 40 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 175 | 9g | 6g | 19g |
| sugars | fibre | protein | salt |
| 5g | 6g | 11g | 0.63g |
Why I Love Indonesian Green Mustard Greens Soup
Today, I want to share with you one of my favorite dishes: the Indonesian Green Mustard Greens Soup. This dish is a beautiful fusion of flavors and cultures, mirroring the diverse culinary essence of NYC that I cherish. As an actor, I’ve had the chance to experience flavors from all around the world right here in my city, and this dish is a testament to that.
An Homage to Diversity
Like New York City, Indonesian cuisine is a melting pot of various influences and traditions. This Green Mustard Greens Soup, in particular, is a prime example of that blend, capturing the essence of Indonesian home cooking while offering a platform for gastronomic creativity. Given NYC’s affinity for soups – think matzo ball soup at iconic delis or the clam chowder bowls served at our bustling fish markets – this dish feels perfectly at home on my kitchen table.
Unpacking the Flavor
In the same way a skilled playwright weaves together a captivating narrative, the ingredients of this soup work together to create a symphony of flavors. The mustard greens and lemongrass offer a tangy sharpness, balanced out by the mellow sweetness of bay leaves and kaffir lime leaves.
The chicken broth forms a homely base for the soup, a nod to my own NYC comfort food experiences, while the green chili peppers lend a vibrant and lively kick. The power combo of onions, garlic, and ginger – finely chopped and beautifully sautéed – is reminiscent of the cooking techniques used in international kitchens from Little Italy to Chinatown.
But what truly sets this soup apart is the coconut milk. The creaminess it provides is a delicious contrast to the tanginess and the heat. It’s like the benefit of diversity in a fast-paced city like New York: a harmony of different flavors, coming together in unity, creating something truly special and delicious.
Thanks to Chefs Near and Far
The creation of this dish would not have been possible without the inspiration from the culinary genius of Chef Christina Arokiasamy, known as the Indonesian ‘Spice Queen’, who has popularized at-home Indonesian cooking. Her approach towards traditional foods inspired me to create this recipe and adjust it in a way to make it accessible, and adored, by everyone.
So, I invite you to indulge in the Green Mustard Greens Soup, a dish that wraps within its folds not just great taste, but the essence of multicultural gastronomic brilliance. Enjoy this beautiful Indonesian tribute, straight from my New York City kitchen to yours.
What You’ll Need
- 2 bunches of mustard greens, roughly chopped
- 2 lemongrass stalks, crushed
- 3 bay leaves
- 2 kaffir lime leaves
- 6 cups of chicken broth
- 2 green chili peppers
- 1 large onion, finely chopped
- 4 cloves of garlic, minced
- 2 inches of fresh ginger, sliced
- 1 tablespoon of vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup coconut milk
Method
Step One
In a large pot, heat the vegetable oil over medium heat. Add the finely chopped onion, minced garlic, and sliced ginger to the pot. Sauté until the onion is translucent and the garlic is fragrant.
Step Two
Add the crushed lemongrass stalks, kaffir lime leaves, bay leaves, and chopped green chili peppers to the pot. Continue to sauté for another couple of minutes, until the herbs and spices are well-combined and fragrant.
Step Three
Next, add the roughly chopped mustard greens to the pot. Stir well to combine all of the ingredients, and sauté for a few more minutes until the greens start to wilt and reduce in size.
Step Four
Pour the chicken broth into the pot. Add the salt and black pepper, and stir well. Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes, until the greens are fully cooked and the flavors of the soup are well-incorporated.
Step Five
Finally, stir in the coconut milk and let the soup continue to simmer for another 5-10 minutes. This will add a creamy flavor and texture to the soup. Taste and adjust the seasoning as needed before serving. Enjoy your homemade Green Mustard Greens Soup!
