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Thai fish soup with celeriac bread
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Ingredients
Directions
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Clean all vegetables and cut into small cubes.
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Chop the onion and the garlic.
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Fry the onion and the garlic in the oil in a large frying pan.
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Add the vegetables and simmer for 5 minutes.
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Scoop occasionally.
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Add the stock with the soy sauce, fish sauce, curry paste, ginger and lemon juice.
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In the meantime cut the fish into thin strips.
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Cut the ginger into slices of 3 cm.
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Cut the mushrooms by half and the spring onion in rings.
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After 15 minutes add the fish, the mushrooms and the spring onion.
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Put the soup on a small pit and let it cook for another 5 minutes.
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Taste the soup and add salt and pepper if necessary or, if the soup is too spicy, some extra water.
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Serve the soup and garnish with cress or broccoli sprouts.
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Nice to serve home-baked celeriac bread.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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