Tongkol Kuah Santan: A Delightful Coconut Tuna Soup
If you’re in search of a savory and aromatic dish that brings together the flavors of coconut and tender tuna, look no further than Tongkol Kuah Santan. This Indonesian delicacy is not only satisfying but also simple to prepare, making it an excellent choice for family gatherings or a comforting weeknight meal. Below is a detailed recipe that guides you through every step of creating this delicious coconut tuna soup, complete with all the essential ingredients, nutritional information, and preparation instructions.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tongkol (tuna), cut into pieces | 1 kg |
| Firm tofu, cut into cubes | 4 pieces |
| Coconut milk | 200 cc |
| Onion, sliced | 1 large (bawang bombai) |
| Star fruit (belimbing sayur), halved | 5 pieces |
| Tomatoes, chopped | 3 pieces |
| Ginger, crushed | 1 piece |
| Lime leaves (daun jeruk) | 2-3 leaves |
| Salam leaves | 2-3 leaves |
| Green chilies, sliced | 5 pieces |
| Thai basil (kemangi) | 1 bunch |
| For the spice paste (bumbu halus) | |
| Shallots (bawang merah) | 4 pieces |
| Garlic (bawang putih) | 3 cloves |
| Red chilies (cabe merah) | 7 pieces |
| Bird’s eye chilies (cabe rawit) | 5 pieces |
| Cumin powder (kerumbar) | A pinch |
| Salt | To taste |
| Sugar | To taste |
| Flavor enhancer (penyedap rasa) | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 250 kcal |
| Protein | 18 g |
| Carbohydrates | 14 g |
| Total Fat | 15 g |
| Saturated Fat | 7 g |
| Fiber | 2 g |
| Sodium | 400 mg |
Instructions
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Prepare the Spice Paste: Begin by blending the shallots, garlic, red chilies, bird’s eye chilies, and a pinch of cumin in a food processor until you have a smooth paste. This spice paste will be the aromatic base for your soup.
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Sauté the Aromatics: In a large pot, heat a tablespoon of oil over medium heat. Add the spice paste, crushed ginger, lime leaves, and salam leaves. Sauté for about 5 minutes or until fragrant and the mixture is golden.
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Add Water and Tuna: Pour in one cup of water and bring it to a boil. Once boiling, carefully add the previously fried tuna pieces into the pot. Stir gently to ensure the tuna is coated with the spices.
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Incorporate the Coconut Milk: After a few minutes, lower the heat and add the coconut milk. Stir to combine, allowing the flavors to meld together.
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Add Vegetables: Gently add the tofu cubes, star fruit halves, sliced green chilies, sliced onion, and chopped tomatoes to the pot. Stir well and simmer for about 10-15 minutes, allowing the vegetables to soften and the flavors to infuse.
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Season the Soup: Taste the broth and season with salt, sugar, and flavor enhancer as needed. Adjust the seasoning to your preference, balancing the saltiness and sweetness.
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Finish with Herbs: When the soup is just about to boil, remove it from the heat and fold in the fresh Thai basil. The residual heat will wilt the basil, releasing its aroma into the soup.
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Serve: Ladle the Tongkol Kuah Santan into bowls, ensuring each serving has a generous portion of tuna and vegetables. Serve hot with steamed rice or enjoy it on its own.
Enjoy Your Meal!
This Tongkol Kuah Santan is not only a feast for the senses but also a comforting meal that embodies the heart of Indonesian cuisine. With its rich coconut flavor, tender tuna, and vibrant vegetables, this dish is sure to be a hit at your dining table. Whether you’re sharing it with family or enjoying a quiet night in, this recipe is bound to warm your heart and satisfy your taste buds. Happy cooking!
