Sop Ikan Kuah Santan (coconut Milk Fish Soup)

Sop Ikan Kuah Santan, or Coconut Milk Fish Soup, is a traditional dish from Makassar cuisine that is known for its rich and flavorful broth. This dish is perfect for seafood lovers and those who enjoy the creamy texture of coconut milk-based soups.

Gluten Free Dairy Free Soup Makassar Indonesian Cuisine Seafood Coconut Milk
Sop Ikan Kuah Santan (coconut Milk Fish Soup)

Ingredients

  • 500g white fish fillets, cut into chunks
  • 1 can (400ml) coconut milk
  • 3 cups fish or vegetable broth
  • 1 lemongrass stalk, smashed
  • 3 kaffir lime leaves
  • 2 cloves garlic, minced
  • 1 onion, sliced
  • 2 red chilies, sliced
  • 1 tomato, cut into wedges
  • 1 tsp turmeric powder
  • Salt and pepper to taste
  • 2 tbsp cooking oil
  • Fresh cilantro for garnish

Instructions

  1. In a pot, heat the cooking oil over medium heat. Sauté the garlic, onion, and red chilies until fragrant.
  2. Add the fish chunks and cook until they turn opaque.
  3. Pour in the coconut milk and fish or vegetable broth. Add the lemongrass, kaffir lime leaves, turmeric powder, and tomato. Season with salt and pepper.
  4. Simmer the soup for 15-20 minutes until the flavors are well combined and the fish is fully cooked.
  5. Remove the lemongrass and kaffir lime leaves from the soup. Serve hot, garnished with fresh cilantro.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
20g
Fat
15g
Carbohydrates
10g

Supplies

Pot Stirring spoon Knife Cutting board

Tools

Soup ladle Serving bowls

Serving suggestions

Sop Ikan Kuah Santan is best served with steamed white rice and a side of sambal for an extra kick of flavor.

Tips & tricks

For a richer broth, you can use homemade fish broth instead of vegetable broth.

Cost

$15