Thai fishsoup

Name: Thai fishsoup
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Thai
Ingredients: 2 el traditional olive oil; 1 el Thai Red curry pasta; 400 g tomato cubes tin 400 g; 200 ml coconut milk; 500 ml water; 4 el Thai fish sauce; 1 el light soy sauce; 300 g chilled tilapia fillet; 100 g fresh snow peas; 1 yellow bell pepper; 4 broken bunch onion; 15 g fresh coriander bag of 15 g

Thai fish soup with snow peas, peppers and coriander.

Ingredients

Directions

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.
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.
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).
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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