Indonesia's Tekwan Named One of Top 100 Seafood Soups in the World

TEMPO.CO, Jakarta -  Tekwan has earned a place on the list of the world’s top seafood soups, according to Taste Atlas, a global encyclopedia of traditional dishes and restaurants headquartered in Croatia. The Top 100 Seafood Soups in the World list was published on May 27, 2025, with tekwan, a signature dish from Palembang, ranking 25th out of 100.

Taste Atlas describes tekwan as a traditional fish ball soup typically made from ground fish mixed with tapioca and flour, similar to the base ingredients used in pempek. The mixture is shaped into small, irregularly round balls, boiled, and then incorporated into a savory soup.

The dish is commonly served with a shrimp-based broth, wood ear mushrooms, night-blooming jasmine, and jicama. Some variations also include vermicelli noodles and assorted vegetables, topped with fried shallots, chopped celery, and scallions. It is typically enjoyed with sambal on the side.

Originating from Palembang in South Sumatra, tekwan has gained popularity across various regions of Indonesia.

Fish Head Soup Also Recognized

Alongside tekwan, another Indonesian specialty, fish head soup, also made it onto the Top 100 Seafood Soups in the World list. This dish uses large fish such as snapper or grouper, known for their tender texture and rich flavor. To enhance the broth, ingredients like tomatoes, lemongrass, galangal, turmeric, garlic, and tamarind water are added, resulting in a tangy and aromatic soup.

Different regions in Indonesia offer their own takes on the dish. For instance, the version from Banten features basil leaves and green bird’s eye chili for a fresher taste, along with additional seasonings such as garlic, ginger, lemongrass, kaffir lime leaves, and pepper.

Top of the Global List

Leading the Taste Atlas ranking is lohikeitto, a creamy Finnish salmon soup. This hearty cuisine features tender salmon fillets, potatoes, and carrots simmered in a buttery broth blended with fish stock and cream. Typically served during the colder months, it is often accompanied by buttered rye bread or lemon slices.

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