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Courgette Soup   HT  SP  MC  Indonesian  30mins


Indonesian name: Sayur Gurih


Serves 4    Hot  Vegetable Vegetables  SoupMain Course Gluten Wheat Dairy Free  Indonesia  South East Asia Asian



1 heaped tbsp Dried Shrimp

120ml/4fl.oz. Water

2 tbsp Peanut  Oil

4 Large Chilies, sliced

1 small Onion, thinly sliced

1 Garlic Clove, thinly sliced

1 Salam or Bay Leaf

2.5cm/1-inch piece Galangal or 1/2 teasp Ground Galangal

˝ teaspoon Salt

1 teasp Sugar

240ml/8fl.oz. Unsweetened Coconut Milk

400g/14oz Courgettes (zucchini), cut into 2.5cm/1-inch cubes




1.  Place the dried shrimp in a saucepan together with the water, bring to the boil then reduce the heat and simmer for 10 minutes. Set aside.


2. Heat  the oil in a wok or large saucepan , add the chilli, onion and garlic and stir fry for two minutes.


3. Add the cooked shrimp, together with it’s water plus the remaining ingredients, mix well and cook for 10 minutes, or until the courgette is soft. Serve hot.


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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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