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BRENDA CLARK
Tom kha soup with fish balls
Thai soup with balls of cod, red curry, spring onion, vegetables and coconut milk.
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Ingredients
- 300 g frozen cod fillet
- 1 lime
- 2 forest outing
- 30 g Thai red curry spice paste
- 2 el cornstarch
- 15 g fresh coriander
- 2 el fish sauce
- 125 g Thai rice noodles from white rice
- 1 el sunflower oil
- 70 g Thai Kha soup spice paste
- 400 ml coconut milk in tin
- 1 liter tap water
- 250 g Thai wok vegetable
- 200 g fresh snow peas
Kitchen Stuff
Directions
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Let the cod thaw.
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Halve the lime and squeeze the fruit. Cut the spring onion into rings.
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Cut the fish into pieces and put in the food processor.
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Add the red curry paste, cornstarch, coriander, half of the chopped spring onion, the fish sauce and half of the lime juice.
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Turn to a smooth mixture. Spoon into a bowl and stir well once. Make 5 balls per person with moist hands.
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Prepare the rice noodles according to the instructions on the package.
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Heat the oil in a soup pan and fry the Kha herb paste for 2 minutes on low heat.
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Add the coconut milk and the water and bring to the boil. Then add the fish balls, Thai wok vegetables and the snow peas.
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Hold for 6 minutes against the boil until the fish balls are tender. Season with the rest of the lime juice.
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Divide the rice noodles over large bowls and spoon the soup. Cut the rest of the coriander roughly. Sprinkle the spring onion and coriander over the soup.
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Nutrition
460Calories
Sodium0% DV1.480mg
Fat35% DV23g
Protein40% DV20g
Carbs14% DV42g
Fiber16% DV4g
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