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Snakehead Soup (Sup Ikan Haruan)
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Prep. 5 min
Total 35 min
4 portions
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Ingredients

  • snakehead (ikan haruan) cut in 2 cm thickness (see tips)
    400 g
  • cooking oil
    35 g
  • garlic cloves peeled
    3
  • shallots peeled
    60 g
  • fresh ginger peeled, sliced
    10 g
  • tomatoes (approx. 2 piece), cut in halves
    200 g
  • water
    1000 g
  • fresh lemongrass white part only, bruised
    1 stalk
  • carrot cut in large chunks
    70 g
  • soft tofu cut in cubes
    200 g
  • coriander leaves
    10 g
  • garlic oil
    1 tsp
  • ground black pepper
    ½ tsp
  • salt adjust to taste
    2 tsp
  • coriander leaves chopped
    10 g

Difficulty

easy

Nutrition per 1 portion

Sodium 1252.4 mg
Protein 25.7 g
Calories 1033.7 kJ / 247.1 kcal
Fat 12.8 g
Fibre 2.4 g
Saturated Fat 2.3 g
Carbohydrates 10.3 g

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