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Coconut fish curry soup
February 14, 2023
Recipes Coconut fish curry soup
- 2 shallots
- 1 garlic clove
- 1 piece of ginger, about 20g
- 2 carrots
- 200g sugar snaps peas
- 1 mango
- 2 tbsp coconut oil
- 2 tbsp yellow curry paste
- 400 ml coconut milk
- 300 ml fish stock
- Pangasius fillets, 650 g
- 1 small bunch of coriander
- 1 red chili
- 1 lime
Ingredients
Easy
Instructions / Directions
Prep: 45 minutes- Peel shalots, ginger and garlic and dice finely. Wash, peel and julienne the carrots. Wash the sugar snap pees and cut in half diagonally. Peel and dice the mango.
- Heat coconut oil in a pot and fry shalots, ginger and garlic lightly for 2 minutes until they release their aroma. Add curry paste and also fry lightly. Deglaze the pan with coconut milk and fish stock. Add the carrots and cook for about 5 minutes on medium heat.
- Wash, pat dry and dice the fish filets. Add to the soup along with the sugar snap peas and mango. Reduce the heat to low and let simmer for 6 – 8 minutes.
- Garnish with coriander, lime and chili and serve with a scoop of basmati rice if you want a heartier meal.
Approx. 2720 kJ, 653 kcal, 43 g protein, 39 g fat, 28 g carbs per serving