Tangy, delicate tapioca soup with dried fish, tomato, and lime — a light but deeply flavorful Timorese classic.
Budu tanis is a revelation: small tapioca pearls cooked in a clear broth infused with dried fish, tomato, and souring agents like lime and tamarind. It's light enough for hot days yet comforting year-round. The combination of sour, salty, and subtle fishiness makes it deeply satisfying without being heavy.
Serves 4
Bring stock to a boil with lemongrass and dried fish. Simmer 10 minutes to infuse flavor. Strain out fish and lemongrass.
Add tapioca pearls to the clear broth and cook until translucent, about 15 minutes, stirring occasionally.
Add diced tomatoes and lime juice. Simmer 5 minutes to warm through.
Adjust seasoning with salt and lime. Serve hot in bowls.
The key is a flavorful, well-balanced broth.
Don't overcook the tapioca or it becomes mushy.
Lime is essential — add to taste at the end.
Add diced vegetables like carrots or celery
Include shrimp for more protein
Use tapioca flour for a creamier soup
Best served fresh. Store broth and tapioca separately for 2 days.
Budu tanis represents the Timorese love of sour, delicate soups that refresh rather than fill.
Budu is Timorese for fish soup. Tanis means sour or tangy.
Small tapioca pearls work best, but quick-cooking varieties will reduce cooking time.
Per serving · 4 servings total
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