Red Curry Fish Soup

with Honey and Kaffir Lime Leaves
Low-Carb
Calorie smart
Thai paradise on a plate!
Cooking time: 35 min
Cals 0 · Prot 0 · Carbs 0 · Fat 0
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Ingredients
Number of People:

For soup

Nile perch fillet
0 Grams
Chicken stock cube
0 Pieces
Coconut milk
0 ML
Honey
0 Grams

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.

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