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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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Ingredients
Directions
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Heat in wok or large pan oil.
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Onions and red curry paste gently fry for about 2 minutes.
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Add green beans and fry for 1 min.
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Add coconut milk, bouillon tablets and 6 dl of hot water.
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Place the lid on the pan and bring it to the boil.
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Add shells and lower the heat.
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Soup 10 minutes gently simmer to the boil.
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Meanwhile, mihoen up in pieces break.
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Boil 1 liter of boiling water and let it boil for 4 minutes.
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Drain Mihun and distribute it over bowls.
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Season the soup with salt and pour it over mihoen.
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Distribute Mango over bowls of soup.
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Garnish with basil leaves..
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Nutrition
400Calories
Sodium8% DV195mg
Fat20% DV13g
Protein48% DV24g
Carbs16% DV49g
Fiber8% DV2g
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