1 liter of coconut milk
1kg young jackfruit (diced)
250ml water
5 lime leaves
2 bay leaves
2 stalks lemongrass (smashed)
15 grams galangal (smashed)
1 turmeric leaf
1 cinnamon stick
salt (a pinch)
Spice paste
5 tbsp curly red chilis
2cm ginger
2cm turmeric
4 shallots
4 garlic cloves
½ tsp coriander seeds
½ tsp nutmeg powder
2 cayenne peppers
To serve
1 lontong / rice cakes
Handful of crackers
Blend all the spices into a paste.
Add the blended spice paste and herbs to a pan. Add the jackfruit and cover with water. Cook until the jackfruit is half cooked / half tender.
Add in the coconut milk and stir. Let this simmer until the jackfruit is fully cooked.
While it is simmering, skim the creamy layer on top and save it in a bowl. Set this aside.
Season with salt.
Once the jackfruit is cooked and the soup has thickened, add the saved skimmed coconut milk, stir and bring it back to a boil.