Tekwan Soup

Ingredients

• 500g (1.1 lb) white fish fillets, deboned and minced 500g (1.1 lb) white fish fillets, deboned and minced
• 100g (3.5 oz) tapioca flour 100g (3.5 oz) tapioca flour
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 3 slices galangal 3 slices galangal
• 4 cups (950ml) fish stock 4 cups (950ml) fish stock
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 1 carrot, julienned 1 carrot, julienned
• 2 scallions, thinly sliced 2 scallions, thinly sliced
• 2 tablespoons fried shallots, for garnish 2 tablespoons fried shallots, for garnish
• 1 lime, cut into wedges 1 lime, cut into wedges
• Salt, to taste Salt, to taste
• Pepper, to taste Pepper, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 3g, 1g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 22g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the minced fish, tapioca flour, minced garlic, salt, and pepper. Mix well until the mixture becomes sticky and pliable.
2. 2.
   Take a small portion of the fish mixture and shape it into a small dumpling. Repeat until all the mixture is used.
3. 3.
   In a pot, bring the fish stock to a boil. Add the lemongrass and galangal slices, then reduce the heat to a simmer for 10 minutes to infuse the flavors.
4. 4.
   Carefully drop the fish dumplings into the simmering broth and cook for about 5-7 minutes until they float to the surface.
5. 5.
   Add the sliced mushrooms and julienned carrots to the pot and cook for an additional 5 minutes until the vegetables are tender.
6. 6.
   Season the soup with salt and pepper to taste.
7. 7.
   Remove the lemongrass and galangal slices from the soup.
8. 8.
   Ladle the soup into bowls and garnish with sliced scallions and fried shallots.
9. 9.
   Serve hot with lime wedges on the side.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are deboned and minced finely for a smooth texture in the dumplings.
• Tapioca flour — Use tapioca flour specifically for its binding properties and to achieve the desired texture of the dumplings.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a knife to release their aromatic oils.

Tips & Tricks

• To save time, you can prepare the fish dumplings in advance and refrigerate them until ready to cook.
• For a spicier kick, add a small amount of chopped chili peppers to the broth.
• If you prefer a thicker broth, you can dissolve a small amount of cornstarch in water and add it to the soup while simmering.

Serving advice

Serve the Tekwan soup hot as a main course. Accompany it with steamed rice or crusty bread for a more substantial meal.

Presentation advice

Garnish each bowl of Tekwan soup with a sprinkle of fried shallots and a lime wedge on the side. The vibrant colors of the vegetables and the delicate fish dumplings will make the dish visually appealing.