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JLUEN
Thai fishsoup
Thai fish soup with snow peas, peppers and coriander.
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Ingredients
Directions
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Heat the oil in a soup pan and fry the curry paste for 1 min. Add the tomatoes and cook for another 2 minutes. Pour the coconut milk, water, fish sauce and soy sauce into a pan. Bring the soup to the boil.
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Cut the tilapia fillet into thin slices. Add to the soup and cook for another 3 minutes until the fish is tender. Season to taste with extra fish sauce and soy sauce. Let the soup cool uncovered.
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Clean the snow peas, sweet peppers and spring onions, cut into pieces and wrap in a plastic bag. Keep the soup and vegetables cool until used. (Put the lid of the soup pan with wide adhesive tape during transport).
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At a picnic place stir vegetables through fish soup. Heat the soup and simmer for 3-5 minutes, until vegetables are al dente. Peel the soup into four bowls and pick the coriander leaves above them from twigs.
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Nutrition
215Calories
Sodium30% DV720mg
Fat14% DV9g
Protein38% DV19g
Carbs5% DV16g
Fiber12% DV3g
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