Ikan Keli Masak Lemak Cili Padi - Catfish in Spicy Coconut Broth

Except I didn't use catfish. I used tilapia filets. Even though it's not hot like it is in Malaysia this spicy, warm, and hearty soup is perfect for a cold day like today. Here's my recipe:

Tilapia and Taro in Spicy Coconut Broth

1 can (400g) coconut milk
1 1/2 cups of chicken broth
6 thai chili, pounded
1 1/2 stalks of lemongrass, pounded
1 1/4 tablespoon turmeric powder
thumb size piece of galangal
two filets of tilapia
1 taro root
salt and sugar to taste

1) Boil taro root in water until a fork goes through and the meat is soft. Cut into one inch chunks.
2) Boil coconut milk, chicken broth, thai chili, lemongrass, galangal, and turmeric. Let simmer with lid on for 3 min to allow all the flavors to come out.
3) Cut tilapia into chunks and place into simmering liquids. Cook for 1 min until fish is cooked through. Throw in taro root and serve with a bowl of rice.

P.S. I bought me some kecap manis and I'm itching to use it. Stay tuned for something exciting! I'm thinking braised pork belly!