Manado-style Habsburška Soup

Ingredients

In this Manado-style adaptation, the original Habsburška juha is transformed into a spicy seafood soup by incorporating the vibrant flavors and ingredients of Manado cuisine. The addition of local spices, such as lemongrass and chili, gives the soup a distinct Manado twist. Fresh seafood, a staple in Manado cuisine, replaces the traditional meat used in the original recipe, adding a delightful oceanic touch to the dish. We alse have the original recipe for Habsburška juha, so you can check it out.

• 500 grams (1.1 lbs) mixed seafood (shrimp, squid, fish fillets) 500 grams (1.1 lbs) mixed seafood (shrimp, squid, fish fillets)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 red chilies, sliced 2 red chilies, sliced
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 liter (4 cups) fish or seafood broth 1 liter (4 cups) fish or seafood broth
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon palm sugar (gula aren) 1 tablespoon palm sugar (gula aren)
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and sliced red chilies. Sauté until the onions are translucent and fragrant.
2. 2.
   Add the bruised lemongrass stalks and sliced ginger to the pot. Stir for a minute to release their flavors.
3. 3.
   Add the diced tomatoes and tomato paste. Cook for a few minutes until the tomatoes soften.
4. 4.
   Add the mixed seafood to the pot and cook for 2-3 minutes until they start to turn opaque.
5. 5.
   Pour in the fish or seafood broth, tamarind paste, and palm sugar. Stir well to combine.
6. 6.
   Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld together.
7. 7.
   Season with salt to taste.
8. 8.
   Remove the lemongrass stalks before serving.
9. 9.
   Ladle the Manado-style Habsburška Soup into bowls and garnish with fresh cilantro.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the soup. Avoid overcooking to maintain its tenderness and flavor.

Tips & Tricks

• For an extra kick of heat, add more sliced red chilies to the soup.
• Adjust the spiciness by reducing or increasing the amount of chili according to your preference.
• Serve the soup with steamed rice or crusty bread to make it a more substantial meal.
• Experiment with different types of seafood to find your favorite combination.
• If tamarind paste is not available, you can substitute it with lime juice for a tangy flavor.

Serving advice

Serve the Manado-style Habsburška Soup hot in individual bowls. Accompany it with a side of steamed rice or crusty bread for a satisfying meal.

Presentation advice

Garnish each bowl of soup with a sprig of fresh cilantro to add a pop of color. Serve it in vibrant ceramic bowls to enhance the visual appeal of the dish.