Vegetarian/Plant Based Bak Kut Teh Recipe

(Updated Version)

A Chinese herbal soup made with the quintessential Chinese herbs - this is Bak Kut Teh. If you're familiar with the variety of Chinese herbs, you can handpick them from Chinese grocers. Otherwise, they are always willing to help you choose the best herbs for Bak Kut Teh.

 

For me, I prefer to simplify things by opting for a ready-made Bak Kut Teh packet, which typically comes with two sachets. When it comes to making a Vegetarian Bak Kut Teh (MALAY VEGETARIAN SPINACH COCONUT), the foundation remains the same: the herbs. However, to bring it to life, vegetable stock is essential; without it, the taste will fall flat.

As for the vegetables (INDONESIAN VEGETARIAN KANGKUNG SALAD) or other additions to the soup, that's entirely up to you. So, shall we make Vegetarian Bak Kut Teh?

For the Stock (Brown Vegetable Stock)

Ingredients 
1 large onion, chopped (skin included, just make sure it's thoroughly washed) 
1 leek (white part only), sliced 
1 tbsp white peppercorns 
1/2 carrot, chopped 
1 bay leaf 
2 star anise 
2 tbsp butter 
Water, as needed

Method 
Heat up the butter in a pot.
Add in the leek, onion, and carrot. Give it a good stir.
Once they're nicely caramelized, toss in the star anise, bay leaf, and white peppercorns. Give it another quick stir. 
Pour in enough water to cover the ingredients. 
Let it simmer over very low heat for at least an hour. 
Strain, and voila, your stock is ready to go! 

 

For the Bak Kut Teh (Chinese Herbs Soup) 

Ingredients 

1 packet pre-packed Bak Kut Teh herbs   
1 garlic bulb (snip off the bottom) 
Vegetable stock, as needed 

Other Ingredients (as needed) 
White tofu 
Taufu pok 
Oyster mushrooms 
Chinese salad leaves (yau mak) 
Soy sauce 
Salt 
Spring onion, sliced (optional)

For the Chili Dip 
Ingredients 
Soy sauce 
Red chilies, sliced 
Garlic, chopped 
Lime juice

Method 
Mix all the chili dip ingredients together.

For the Rice
Ingredients 
Cooked rice 
Fried crispy garlic

Method 
Sprinkle the fried crispy garlic on top of the rice before serving.

Putting It All Together 
Add the Bak Kut Teh herbs, garlic, and vegetable stock to a pot and let it simmer over low heat. 
Season with soy sauce and salt to taste. 

Just before serving, add veggies and let them simmer. 
Garnish with spring onions before seving, garlic rice and chili soy dip.