Red Curry Fish Soup
with Honey and Kaffir Lime Leaves
Thai paradise on a plate!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
35 min
Thai paradise on a plate!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
For soup
Nile perch fillet
6*
0 Grams
Chicken stock cube
4*5*9*15*
0 Pieces
Coconut milk
0 ML
Honey
0 Grams
Allergens
*6 Fish, *4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
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.
2 Season fish
Cut fish fillets to cubes and season lightly with salt. Set aside.
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.
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.
5 Add green beans
Add green beans and, continue boiling for 5 minutes.
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.
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