Spicy Catfish Soup (Lele Kuah Pedas)
Ingredients
| Ingredient | Quantity |
|---|---|
| Catfish (Ikan Lele) | 500 grams |
| Shallots (Bawang Merah) | 10 cloves |
| Garlic (Bawang Putih) | 3 cloves |
| Large Red Chili Peppers | 2 pieces |
| Bird’s Eye Chili Peppers | 25 pieces |
| Kaffir Lime Leaves | 3 leaves |
| Galangal | 1 piece |
| Coconut Milk (Santan Kara) | 65 ml |
| Water | 2 cups |
| Mushroom Stock Powder | 1 packet (optional) |
| Sugar | to taste |
| Salt | to taste |
Instructions
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Prepare the Catfish: Clean the catfish thoroughly, making diagonal slits along the sides. Soak in saltwater for 30 minutes, then fry until slightly dry. Drain from the frying oil.
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Blend the Spices: In a blender, grind the shallots, garlic, large red chili, and bird’s eye chili until smooth. Set aside the kaffir lime leaves and galangal.
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Sauté the Spices: In a pan, heat some oil and sauté the blended spices until fragrant. Add the galangal and kaffir lime leaves, cooking for a few more minutes.
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Combine the Ingredients: Add the fried catfish to the pan, followed by the coconut milk and water. Stir well.
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Season the Soup: Add sugar, salt, and mushroom stock powder (if using). Taste and adjust the seasoning as needed.
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Simmer: Bring the soup to a boil, then reduce the heat and let it simmer until the flavors meld together.
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Serve: Once ready, turn off the heat and serve hot, enjoying the rich and spicy flavors.
Enjoy this delightful dish, perfect for a comforting meal or a gathering with friends!
