Ingredients with Measurements:
- 500g fish fillet, cut into bite-sized pieces
- 1 liter water
- 2 stalks lemongrass, bruised
- 3 kaffir lime leaves
- 2 bay leaves
- 2 cloves garlic, minced
- 2 shallots, thinly sliced
- 2 tablespoons vegetable oil
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons tamarind juice
- 2 tablespoons fried shallots
- 2 tablespoons chopped scallions
- 2 tablespoons chopped cilantro
- 2 tablespoons sliced red chili
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. In a pot, bring water to a boil. Add lemongrass, kaffir lime leaves, and bay leaves. Simmer for 10 minutes.
2. In a pan, heat vegetable oil over medium heat. Add garlic and shallots. Saute until fragrant.
3. Add turmeric powder, coriander powder, and cumin powder. Stir until well combined.
4. Add fish fillet and stir until the fish is coated with the spice mixture.
5. Transfer the fish and spice mixture to the pot with the broth. Add salt, sugar, and tamarind juice. Simmer for 10 minutes.
6. Serve hot with fried shallots, scallions, cilantro, and sliced red chili.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 10g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Fish fillet can be substituted with chicken or beef.
Variations:
- Add potatoes, carrots, and green beans to make it a more hearty soup.
- Use coconut milk instead of water for a creamier soup.
Tips and Tricks:
- Use fresh fish for the best flavor.
- Adjust the amount of chili according to your preference.
Storage Instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in a pot over medium heat until heated through.
Presentation Ideas:
- Serve in a bowl with the garnishes on top.
Garnishes:
- Fried shallots, scallions, cilantro, and sliced red chili.
Pairings:
- Serve with steamed rice.
Suggested Side Dishes:
- Fried tofu or tempeh.
Troubleshooting Advice:
- If the soup is too spicy, add more sugar to balance the flavor.
Food Safety Advice:
- Make sure the fish is fully cooked before serving.
Food History:
- Soto Padang is a traditional soup from Padang, West Sumatra, Indonesia.
Flavor Profiles:
- Spicy, tangy, and savory.
Serving Suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Indonesian