Red Thai Fish Soup

with Baby Corn

photo
low-carb
Share!
low-carb
Share!

Instructions

photo

1 Prep vegetables and fish

Roughly chop the spring onion, baby sweet corn and green beans. Slice the lime into wedges. Roughly chop the coriander leaves. Chop the cod into chunks. 

photo

2 Fry aromatics

Heat a large non-stick pan over a medium heat. Once hot, add the vegetable oil, the spring onion, lemongrass paste and red curry paste. Fry for 1-2 min.

photo

3 Simmer soup

Reduce the heat to low, add the coconut milk, soy sauce, sweet chilli sauce, lime leaves and measured water. Simmer for 5 min.

photo

4 Add cod and vegetables

Add the cod, green beans, baby sweet corn and simmer for a further 4 min. Add the fish sauce and all of the lime juice. 

photo

5 Serve

Divide the soup among plates and serve, garnished with the chopped coriander leaves.

Tips for fussy eaters

Go easy on the curry paste if you can't handle the heat.

Pro tip

Frying the paste is an important step! That's when the flavours start to develop.

This one-pot wonder is super simple to cook, but its flavours are wonderfully complex.

Cooking Time: 25 min

Cals 813 · Prot 40 · Carbs 43 · Fat 54

Dairy-Free

Ingredients

Number of people

Cod fillet 350 Grams
Spring onion 40 Grams
Fresh baby corn 150 Grams
Green beans 250 Grams
Lime 1 Piece
Fresh coriander 15 Grams
Vegetable oil 1 Tbsp
Red curry paste 20 Grams
Lemongrass paste 10 Grams
Coconut milk 400 ML
Soy sauce 20 ML
Sweet chilli sauce 40 Grams
Lime leaves 3 Pieces
Water 300 ML
Fish sauce 10 ML

This one-pot wonder is super simple to cook, but its flavours are wonderfully complex.

Cooking Time: 25 min

Cals 813 · Prot 40 · Carbs 43 · Fat 54

Dairy-Free

Instructions

photo

1 Prep vegetables and fish

Roughly chop the spring onion, baby sweet corn and green beans. Slice the lime into wedges. Roughly chop the coriander leaves. Chop the cod into chunks. 

photo

2 Fry aromatics

Heat a large non-stick pan over a medium heat. Once hot, add the vegetable oil, the spring onion, lemongrass paste and red curry paste. Fry for 1-2 min.

photo

3 Simmer soup

Reduce the heat to low, add the coconut milk, soy sauce, sweet chilli sauce, lime leaves and measured water. Simmer for 5 min.

photo

4 Add cod and vegetables

Add the cod, green beans, baby sweet corn and simmer for a further 4 min. Add the fish sauce and all of the lime juice. 

photo

5 Serve

Divide the soup among plates and serve, garnished with the chopped coriander leaves.

Tips for fussy eaters

Go easy on the curry paste if you can't handle the heat.

Pro tip

Frying the paste is an important step! That's when the flavours start to develop.

Ingredients

Number of people

Cod fillet 350 Grams
Spring onion 40 Grams
Fresh baby corn 150 Grams
Green beans 250 Grams
Lime 1 Piece
Fresh coriander 15 Grams
Vegetable oil 1 Tbsp
Red curry paste 20 Grams
Lemongrass paste 10 Grams
Coconut milk 400 ML
Soy sauce 20 ML
Sweet chilli sauce 40 Grams
Lime leaves 3 Pieces
Water 300 ML
Fish sauce 10 ML
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...