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Thai curry soup with scallops and mango
 
 
4 ServingsPTM25 min

Thai curry soup with scallops and mango


A nice thai recipe. The main course contains the following ingredients: fish, oil, onion (chopped), Thai red curry paste, ready-mixed green beans, coconut milk (400 ml), fish bouillon tablets (crumbled), raw scallops (scallops, frozen), noodles, mango (peeled and in thin strips) and fresh basil (15 g).

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Directions

  1. Heat in wok or large pan oil.
  2. Onions and red curry paste gently fry for about 2 minutes.
  3. Add green beans and fry for 1 min.
  4. Add coconut milk, bouillon tablets and 6 dl of hot water.
  5. Place the lid on the pan and bring it to the boil.
  6. Add shells and lower the heat.
  7. Soup 10 minutes gently simmer to the boil.
  8. Meanwhile, mihoen up in pieces break.
  9. Boil 1 liter of boiling water and let it boil for 4 minutes.
  10. Drain Mihun and distribute it over bowls.
  11. Season the soup with salt and pour it over mihoen.
  12. Distribute Mango over bowls of soup.
  13. Garnish with basil leaves..


Nutrition

400Calories
Sodium8% DV195mg
Fat20% DV13g
Protein48% DV24g
Carbs16% DV49g
Fiber8% DV2g

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