Thai curry soup with scallops and mango

Name: thai curry soup with scallops and mango
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Thai
Ingredients: 2 el oil; 1 onion shredded; 2 el Thai Red curry pasta; 250 g green beans; 1 look coconut milk 400 ml; 2 fish bouillon tablets crumbled; 500 g raw scallops scallops, frozen; 125 g Mihoen; 1 little mango peeled and in thin strips; 1 bag fresh basil 15 g

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).

Ingredients

Directions

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

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Nutrition

400Calories

Sodium8% DV195mg

Fat20% DV13g

Protein48% DV24g

Carbs16% DV49g

Fiber8% DV2g

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Thai curry soup with scallops and mango

Ingredients

Directions

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Nutrition

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