Spicy Balinese Soup with Beans and Orange Juice
Soups • Indonesian
Description
It all started with a simple shrimp boil — it left behind a fantastic broth. You can use fish or vegetable broth. I added black pepper, carrot, leek, herbs, garlic, and a celery stalk. Instead of a spice mix, I personally used a paste I bought in Bali for curry noodles with coconut milk. In general, any similar treat will do :) Don't forget, the soup is spicy. You can choose to remove the chili or add less, but the charm will be lost :)
Ingredients
- Leek ½ stalk
- Fish Oil 1½ liters
- Onion ½ head
- Turnips 2 pieces
- Canned Baby Beets 1 can
- Coconut Milk 5 fl oz
- Grated Ginger Root to taste
- Celery stalk 1 stalk
- Orange zest 1 piece
- Saffron 1 tablespoon
- Mild Chili Spice 1 piece
- Garlic 2 cloves
- Egg noodles for wok 5 oz
- Garam Masala 1 tablespoon
- Chopped Sage Leaves 1 tablespoon
Step-by-Step Guide
Step 1
Sauté the carrots and celery in olive oil.
Step 2
Add finely chopped onion and sauté until golden.
Step 3
Add sliced leek.
Step 4
Soak saffron leaves in boiling water and let steep for about 10 minutes.
Step 5
Bring the broth to a boil, then add the sautéed mixture.
Step 6
Add the coconut milk.
Step 7
Grate the ginger root and add it.
Step 8
Finely chop the chili pepper, removing the seeds beforehand.
Step 9
Add the finely chopped garlic.
Step 10
Add all the spices and the saffron infusion.
Step 11
Squeeze the juice of one orange and add it to the soup.
Step 12
Add the beans along with the juice from the can.
Step 13
Cook the noodles separately to prevent them from overcooking in the soup.
Step 14
Serve the soup garnished with freshly chopped parsley.
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