Snakehead Soup (Sup Ikan Haruan)

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Prep. 5 min

Total 35 min

4 portions

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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