Spicy Tahu Soup (Sup Tahu Pedas)
Ingredients:
- 4 pieces of white or yellow tofu, cut into cubes
- 125 grams of chicken fillet, diced
- Quail eggs, boiled and peeled, as needed
- 1 large onion, thinly sliced
- 2 stalks of green onion, chopped (separate white and green parts)
- 2 stalks of celery, chopped
- 750 ml water
- 2 kaffir lime leaves
- Salt, to taste
- Chicken bouillon powder, to taste
- Sugar, to taste
- Fried shallots, for garnish
- 2 tablespoons margarine, for sautéing
For the Spice Paste:
- 8 shallots
- 4 cloves of garlic
- 2 candlenuts
- 1/2 teaspoon ground pepper
- 1 tablespoon dried shrimp, soaked in hot water
- 7 dried chilies (or to taste)
- 2 ripe tomatoes, boiled
Instructions:
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Prepare the Spice Paste:
- Blend the shallots, garlic, candlenuts, ground pepper, dried shrimp, dried chilies, and boiled tomatoes into a smooth paste. Set aside.
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Sauté Aromatics:
- Heat the margarine in a large pot over medium heat. Add the thinly sliced onion and cook until fragrant.
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Cook the Spice Paste:
- Add the prepared spice paste to the pot with the sautéed onions. Toss in the kaffir lime leaves and cook until the paste becomes aromatic and the oil starts to separate from the paste.
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Simmer the Soup:
- Pour the water into the pot and add the sautéed spice paste mixture. Bring to a boil.
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Add Ingredients:
- Add the diced chicken fillet, quail eggs, and tofu cubes to the pot. Also, include the white parts of the green onions. Season with salt, chicken bouillon powder, and sugar. Adjust the seasoning to taste.
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Cook Until Tender:
- Allow the soup to simmer until the chicken is cooked through and the flavors are well combined.
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Finish and Serve:
- Add the chopped celery and green parts of the green onions. Stir well, then remove from heat. Serve hot, garnished with fried shallots.
Enjoy this spicy, hearty soup as a comforting and flavorful meal!
