Red Curry Fish Soup

with Honey and Kaffir Lime Leaves

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Low-Carb
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Low-Carb
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Instructions

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1 Prep veggies

Peel and mince shallots and garlic. Peel and cut carrots to very thin coins. Cut green beans to 3 cm sticks. Cut zucchini to small cubes. Peel and grate ginger.

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2 Season fish

Cut fish fillets to cubes and season lightly with salt. Set aside.

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3 Fry veggies

Heat oil in a large pot over medium heat. Fry shallots for 3 minutes. Add carrots, zucchini, garlic, ginger, and red curry paste. Stir for 2 minutes.

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4 Add and simmer

Add water, stock cubes, coconut milk, honey, lime leaves and pepper. Bring to a boil, cover, and simmer for 10 minutes.

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5 Add green beans

Add green beans and, continue boiling for 5 minutes.

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6 Add fish and serve

Add fish cubes and boil for 3 more minutes. Check the seasoning, and add a bit of salt and pepper, if needed. Serve with freshly squeezed lime juice and chopped fresh coriander.

Tips for fussy eaters

Fry some fish and vegetables separately. Season with salt and pepper only, and serve with rice.

Pro tip

Cut the fish to quite small cubes and boil for 3 minutes only. That way they won't start flaking into the soup but remain nicely chunky instead.

Thai paradise on a plate!

Cooking Time: 35 min

Cals 495 · Prot 66.1 · Carbs 29.9 · Fat 10.9

Ingredients

Number of people

For soup

Nile perch fillet 400 Grams
Shallots 1 Pieces
Garlic cloves 2 Pieces
Carrot 2 Pieces
Green beans 100 Grams
Zucchini, small 2 Pieces
Ginger 30 Grams
Salt 0.75 Tsp
Olive oil 1 Tbsp
Red curry paste 15 Grams
Water 800 ML
Chicken stock cube 1 Pieces
Coconut milk 200 ML
Honey 10 Grams
Lime leaves 4 Pieces
Black pepper 0.5 Tsp

To serve

Lime 1 Pieces
Fresh coriander 15 Grams

Thai paradise on a plate!

Cooking Time: 35 min

Cals 495 · Prot 66.1 · Carbs 29.9 · Fat 10.9

Instructions

photo

1 Prep veggies

Peel and mince shallots and garlic. Peel and cut carrots to very thin coins. Cut green beans to 3 cm sticks. Cut zucchini to small cubes. Peel and grate ginger.

photo

2 Season fish

Cut fish fillets to cubes and season lightly with salt. Set aside.

photo

3 Fry veggies

Heat oil in a large pot over medium heat. Fry shallots for 3 minutes. Add carrots, zucchini, garlic, ginger, and red curry paste. Stir for 2 minutes.

photo

4 Add and simmer

Add water, stock cubes, coconut milk, honey, lime leaves and pepper. Bring to a boil, cover, and simmer for 10 minutes.

photo

5 Add green beans

Add green beans and, continue boiling for 5 minutes.

photo

6 Add fish and serve

Add fish cubes and boil for 3 more minutes. Check the seasoning, and add a bit of salt and pepper, if needed. Serve with freshly squeezed lime juice and chopped fresh coriander.

Tips for fussy eaters

Fry some fish and vegetables separately. Season with salt and pepper only, and serve with rice.

Pro tip

Cut the fish to quite small cubes and boil for 3 minutes only. That way they won't start flaking into the soup but remain nicely chunky instead.

Ingredients

Number of people

For soup

Nile perch fillet 400 Grams
Shallots 1 Pieces
Garlic cloves 2 Pieces
Carrot 2 Pieces
Green beans 100 Grams
Zucchini, small 2 Pieces
Ginger 30 Grams
Salt 0.75 Tsp
Olive oil 1 Tbsp
Red curry paste 15 Grams
Water 800 ML
Chicken stock cube 1 Pieces
Coconut milk 200 ML
Honey 10 Grams
Lime leaves 4 Pieces
Black pepper 0.5 Tsp

To serve

Lime 1 Pieces
Fresh coriander 15 Grams
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