🍲 Sup Kacang Merah (Malaysian Red Bean Soup)

A comforting and aromatic Malaysian soup made with kidney beans, spices, and herbs, perfect for a hearty meal.

Ingredients:

• 1 cup kidney beans (soaked overnight or use canned)

• 1 large onion, chopped

• 2 garlic cloves, minced

• 1 thumb-sized piece of ginger, sliced

• 2 lemongrass stalks, bruised

• 3-4 dried chilies (optional for heat)

• 1 medium tomato, chopped

• 2 tablespoons soy sauce

• 4 cups water or chicken broth

• 1 tablespoon olive oil or vegetable oil

• Salt and pepper to taste

• 2-3 kaffir lime leaves (optional)

• Fresh coriander or spring onions for garnish

Instructions:

1. Prepare the Kidney Beans:
   If using dried kidney beans, soak them overnight and drain. If using canned beans, rinse and drain them thoroughly.

2. Cook the Base:
   Heat oil in a large pot over medium heat. Add the chopped onion, garlic, ginger, lemongrass, and dried chilies. Sauté for 3-5 minutes until the onions become translucent and fragrant.

3. Add Tomatoes and Beans:
   Add the chopped tomatoes and cook for another 2 minutes until they soften. Stir in the kidney beans, soy sauce, and water or chicken broth. Bring to a boil.

4. Simmer the Soup:
   Lower the heat, cover, and let it simmer for about 1 hour, or until the kidney beans are tender and the flavors meld together. Add the kaffir lime leaves for an extra aromatic touch if you like.

5. Season and Serve:
   Add salt and pepper to taste. Remove the soup from heat and discard the lemongrass stalks. Garnish with fresh coriander or spring onions and serve hot.