Fresh Tahu, Carrot, and Green Bean Catfish Soup (Lele Taworcis)
Ingredients:
- 4 catfish (cut into 2 pieces each)
- 2 blocks of tofu (cut into small triangular pieces)
- 1 large carrot (sliced)
- 8 green beans (cut into bite-sized pieces)
- 2 tomatoes (cut into quarters)
- 10 small bird’s eye chilies (deseeded)
- 6 shallots
- 3 cloves of garlic
- 2 thumb-sized pieces of turmeric (sliced thinly)
- 3 cm galangal (crushed)
- 1 cm ginger (crushed)
- A pinch of coriander
- Salt, sugar, and seasoning to taste
Instructions:
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Prepare the Spice Paste: Blend the shallots, garlic, coriander, and 2 of the bird’s eye chilies into a smooth paste. Set aside.
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Blanch the Vegetables: In a pot of boiling water, blanch the tofu, carrot, and green beans for about 10 minutes. Drain and set aside.
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Cook the Base: In a separate pot, bring water to a boil and add the sliced turmeric. Let it simmer for 5 minutes, then add the blanched tofu.
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Combine Ingredients: Once the mixture is boiling, add the spice paste, crushed galangal, crushed ginger, carrot, and green beans. Allow it to cook for a few minutes.
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Add Catfish and Seasonings: Introduce the catfish pieces, remaining bird’s eye chilies, and tomatoes to the pot. Season with salt, sugar, and your preferred seasoning. Cook until the soup boils and the fish is thoroughly cooked, about 10 minutes.
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Final Touches: Taste and adjust the seasoning if necessary. Once the flavors meld and the fish is tender, turn off the heat.
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Serve: Your Fresh Tahu, Carrot, and Green Bean Catfish Soup (Lele Taworcis) is now ready to be served. Enjoy this flavorful and vibrant dish hot!
This soup offers a delightful combination of textures and flavors, with the catfish providing a rich, meaty component that is perfectly complemented by the fresh vegetables and aromatic spices.
