Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh gourami fish | 1 fish |
| Shallots, thinly sliced | 5 cloves |
| Garlic, thinly sliced | 4 cloves |
| Tomato (half-ripe), cut into 8 pieces | 1 |
| Ginger, sliced | 1 piece (thumb-sized) |
| Lemongrass stalk, bruised | 1 stalk |
| Kaffir lime leaves | 2 leaves |
| Scallion, cut into pieces | 1 stalk |
| Basil leaves | 1 small bunch, leaves only |
| Lemon, juiced | 1/2 fruit |
| Red bird’s eye chilies (optional) | 6 or more, to taste |
| Wood ear mushrooms (or other mushrooms) | As needed |
| Salt | To taste |
| Sugar | To taste |
| Ground black pepper | To taste |
| Water | As needed |
Instructions
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Prepare the Broth: Begin by boiling water in a pot. Once it reaches a rolling boil, add the ginger, bird’s eye chilies (adjust according to your preferred spice level), lemongrass, kaffir lime leaves, sliced shallots, and sliced garlic. Allow these ingredients to simmer, releasing their flavors into the broth.
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Add the Vegetables: After the aromatics have simmered for a few minutes, add the wood ear mushrooms and scallions. Season the broth with salt, sugar, and black pepper to taste. Adjust the flavors and continue cooking for a few minutes until the mushrooms and scallions are tender.
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Add the Fish and Herbs: Carefully place the gourami fish into the broth. Let the fish cook through, then add the tomato slices and fresh basil leaves for a fragrant, fresh touch.
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Finish with Lemon: Just before serving, pour in the lemon juice. This final addition of lemon gives the soup a refreshing and tangy flavor that perfectly complements the tender fish.
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Serve: Ladle the soup into bowls, ensuring each serving has a piece of fish, mushrooms, and a few basil leaves. Enjoy your Gurami Kuah Asam while it’s hot!