Spicy Balinese Soup with Beans and Orange Juice
6 servings
60 minutes
Spicy Balinese soup with beans and orange juice is an exotic dish that combines vibrant flavors of Indonesian cuisine. Its roots trace back to the traditions of Balinese fishermen who added local spices and fresh citrus to the broth for a rich taste. The creamy texture of coconut milk softens the heat of chili and ginger, creating a harmony of spiciness and tenderness. Beans add nutrition, while saffron gives a noble golden hue. Orange juice adds a light tanginess, refreshing the flavor, and parsley completes the composition with freshness. This soup is perfect as a warming dish on cool evenings or as a refreshing light lunch on warm days.
1
Fry carrots and celery in olive oil.
- Carrot: 2 pieces
- Celery stalk: 1 stem
2
Add finely chopped onion and fry until golden brown.
- Onion: 0.5 head
3
Add sliced leek.
- Leek: 0.5 stem
4
Pour boiling water over saffron leaves and let it steep for 10 minutes.
- Saffron: 1 tablespoon
5
Bring the broth to a boil, add the sautéed mixture.
- Fish stock: 1.5 l
6
Add coconut milk.
- Coconut milk: 200 ml
7
Grate the ginger root and add it.
- Grated ginger root: to taste
8
Chop the chili pepper finely, removing the seeds first.
- Red chili pepper: 1 piece
9
Add finely chopped garlic.
- Garlic: 2 cloves
10
Add all the spices and saffron infusion.
- Garam masala: 1 tablespoon
11
Squeeze the juice of one orange and add it to the soup.
- Oranges: 1 piece
12
Add the beans and their juice from the can.
- Canned white beans: 1 jar
13
Boil the noodles separately to prevent them from getting mushy in the soup.
- Egg noodles: 200 g
14
Serve the soup with freshly chopped parsley.
- Chopped parsley: 1 tablespoon
