Indonesian Fish Soup

Instructions

1. Prepare the aromatics
   In a mortar and pestle or food processor, combine the garlic, ginger or galangal, and half of the chilies. Pound or process until you have a rough paste. If using a food processor, add a tablespoon of water to help blend.
2. Sauté the base
   Heat the vegetable oil in a large pot over medium heat. Add the sliced onions and cook until soft and translucent, about 3-4 minutes. Add the aromatic paste and cook for another 2 minutes until fragrant.
3. Build the broth
   Add the lemongrass, kaffir lime leaves, and fish stock or water to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes to allow the flavors to infuse into the broth.
4. Add the coconut milk
   Pour in the coconut milk, tamarind paste (or lime juice), and palm sugar. Stir well and simmer for 5 minutes. Taste and adjust seasoning with salt as needed.
5. Cook the fish
   Gently add the fish pieces and tomato wedges to the simmering soup. Cook for 5-7 minutes, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook the fish or stir too vigorously to avoid breaking the fish pieces.
6. Final seasoning
   Taste the soup again and adjust with more salt, sugar, or tamarind paste if necessary. The soup should have a balance of sour, sweet, and savory flavors.
7. Serve and garnish
   Remove the lemongrass pieces and kaffir lime leaves. Ladle the soup into serving bowls, making sure each bowl gets plenty of fish pieces. Garnish with remaining sliced chilies, fresh cilantro leaves, and lime wedges on the side.