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🍽️ Creamy Coconut Fish Soup

461 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 2 cm fresh ginger
• 2 onions
• 1 green chili pepper
• 2 tbsp peanut oil
• 1 tbsp yellow curry paste
• 400 ml coconut milk
• 600 ml fish stock
• 500 g fish fillet (e.g. salmon, pollock)
• 1 tsp lime juice
• 1 tbsp light soy sauce
• 1 handful coriander leaves

Instructions

1. 1. Peel the garlic clove and the piece of ginger.
2. 2. Chop the garlic and ginger very finely.
3. 3. Peel the onions.
4. 4. Cut the onions in half.
5. 5. Slice the onions into thin strips.
6. 6. Wash the chili pepper.
7. 7. Cut the chili pepper in half.
8. 8. Remove the seeds from the chili.
9. 9. Chop the chili finely.
10. 10. Heat the oil in a pot.
11. 11. Sauté the garlic, ginger, onions, and chili in the hot oil for a short time.
12. 12. Ensure the ingredients become soft but do not turn brown.
13. 13. Stir in the curry paste.
14. 14. Deglaze everything with the coconut milk.
15. 15. Add the fish stock.
16. 16. Let the soup simmer on low heat for about 15 minutes.
17. 17. Rinse the fish briefly under running water.
18. 18. Pat the fish dry with a kitchen towel.
19. 19. Cut the fish into small cubes.
20. 20. Season the soup with the lime juice.
21. 21. Season the soup with the soy sauce.
22. 22. Add the fish cubes to the soup.
23. 23. Let the fish cubes cook gently on low heat for 6 to 8 minutes.
24. 24. Do not bring the soup back to a boil.
25. 25. Rinse the coriander leaves briefly.
26. 26. Shake the coriander leaves dry.
27. 27. Chop the coriander leaves finely.
28. 28. Stir the coriander leaves into the soup at the end.
29. 29. Serve the dish in small bowls.

Nutrition per serving

• kcal: 461
• Protein: 37 g · Fett/Fat: 30 g · Carbs: 7 g