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🍽️ Creamy Coconut Fish Soup with Seafood

539 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 1 garlic clove
• 200 g cocktail tomatoes
• 2 tbsp oil
• 1 tsp freshly grated ginger
• 1 tbsp tomato paste
• 1 tbsp red curry paste
• 2 kaffir lime leaves
• 1 can coconut milk (approx. 400 ml)
• 200 ml fish stock
• 200 g cauliflower florets
• 12 prawns, peeled and deveined (tail segment left on)
• 500 g monkfish fillet (ready to cook, skinless)
• light soy sauce (to taste)
• lime juice (to taste)
• cayenne pepper

Instructions

1. 1. Peel the shallot and slice it into thin strips.
2. 2. Peel the garlic cloves and chop them finely.
3. 3. Wash the tomatoes and cut each one in half.
4. 4. Heat some oil in a pot and sauté the shallots and garlic in it.
5. 5. Add the ginger, tomato paste, curry paste, and kaffir lime leaves, and fry everything briefly together.
6. 6. Deglaze the mixture with the coconut milk and fish stock.
7. 7. Wash the cauliflower, pat it dry, and add it to the soup.
8. 8. Let the cauliflower simmer for about 3 to 4 minutes.
9. 9. Add the halved tomatoes and the prawns to the pot.
10. 10. Cook the ingredients for another 2 minutes.
11. 11. Cut the monkfish into bite-sized pieces and add them to the soup.
12. 12. Let the fish cook through at low heat for 3 to 4 minutes.
13. 13. Finally, season the soup with soy sauce, lime juice, and cayenne pepper.
14. 14. Serve the finished soup in pre-warmed bowls.

Nutrition per serving

• kcal: 539
• Protein: 55 g · Fett/Fat: 30 g · Carbs: 10 g