Solwara Sipsup

What it is and where it comes from

Solwara Sipsup is a coastal soup whose name blends a local ocean word with the easygoing term for soup, capturing a tradition of ocean to pot cooking across island communities. It is typically made close to the shore, drawing on fresh catch and the comfort of a creamy, aromatic broth. Over generations, families have shared versions that balance briny depth with bright citrus and gentle heat, often served with root vegetables or leafy greens. The approach here keeps the spirit of that shoreline comfort while streamlining the method for a home kitchen.

Ingredients

• fish 500 g, firm white pieces
• prawns 250 g, peeled and deveined
• mussels 500 g, scrubbed and debearded
• coconut milk 400 ml
• coconut cream 100 ml, optional
• ginger 3 cm, thinly sliced
• garlic 3 cloves, crushed
• onion 1 medium, thinly sliced
• lemongrass 1 stalk, bruised
• tomatoes 2 small, chopped
• birds eye chili 1 to 2, sliced
• lime 1, juice and wedges to serve
• turmeric 1/2 tsp, optional
• seaweed a small handful, rinsed, optional
• sweet potato 200 g, peeled and diced, optional
• taro 200 g, peeled and diced, optional
• coconut oil 1 tbsp
• water 600 ml
• sea salt to taste
• black pepper to taste
• spring onion 2, finely sliced, optional garnish
• banana leaf for lining the bowl, optional

Preparation

1. Rinse the fish, pat dry, and toss gently with half the lime juice and a pinch of sea salt. Set aside while you organize the pot.
2. If including roots, simmer the sweet potato and taro in lightly seasoned water until just tender; drain and hold warm.
3. Prepare the aromatics: slice the onion, crush the garlic, slice the ginger, bruise the lemongrass, chop the tomatoes, and slice the birds eye chili.

Cooking

1. Warm a pot over medium heat with the coconut oil. Add the onion and a pinch of sea salt and cook, stirring, until glossy, about 5 minutes. Stir in the garlic, ginger, and lemongrass for another 1 minute until fragrant.
2. Tip in the tomatoes and optional turmeric. Pour in the coconut milk and the water, then bring to a gentle simmer for 10 minutes so the flavors meld into a balanced broth.
3. Add the mussels, cover, and cook until they start to open, about 3 minutes. Uncover, slide in the prawns and the marinated fish, and simmer just until the prawns turn pink and the fish flakes, roughly 4 to 6 minutes. Discard any unopened mussels.
4. Fold in the optional seaweed and the remaining lime juice. Taste and balance with sea salt and a twist of black pepper.

Serve and enjoy

Line warm bowls with a piece of banana leaf if using. Ladle in the hot soup, garnish with spring onion and extra slices of birds eye chili, and offer fresh lime wedges on the side. Serve as a standalone bowl or pair with the cooked sweet potato and taro.

Notes and tips

• For extra richness, swirl in the optional coconut cream right before serving.
• Adjust heat by increasing or reducing the birds eye chili.
• Choose sustainably sourced fish and shellfish when available, and enjoy the soup promptly while the seafood is tender.