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🍽️ Creamy Coconut Soup with Cod

370 kcal · 30 min · 4 servings

Ingredients

• 400 ml coconut milk (can, unsweetened)
• 400 ml fish stock (from the jar)
• 500 g cod fillet
• 6 tbsp fish sauce
• 4 kaffir lime leaves
• limes
• 1 chili pepper
• 1 chili pepper
• 2 stalks lemongrass
• 1 tsp ginger
• pepper (from the mill)

Instructions

1. 1. Rinse the cod under cold water.
2. 2. Pat the fish dry with a kitchen towel.
3. 3. Cut the cod into bite-sized pieces.
4. 4. Place the fish pieces into a bowl.
5. 5. Add two tablespoons of fish sauce.
6. 6. Season the fish with black pepper.
7. 7. Cover the bowl.
8. 8. Place the bowl in the refrigerator for about 30 minutes.
9. 9. Clean the lemongrass.
10. 10. Cut the lemongrass into four-centimeter-long pieces.
11. 11. Halve the lime leaves.
12. 12. Wash the chili peppers.
13. 13. Halve the chili peppers lengthwise.
14. 14. Remove the seeds from the chili peppers.
15. 15. Slice the chili peppers into thin strips.
16. 16. Pour the coconut milk into a pot.
17. 17. Add the fish stock.
18. 18. Add the ginger to the pot.
19. 19. Add the lemongrass pieces to the pot.
20. 20. Add the lime leaves to the pot.
21. 21. Add the chili strips to the pot.
22. 22. Bring the mixture in the pot to a boil.
23. 23. Take the fish pieces out of the marinade.
24. 24. Let the fish pieces drain.
25. 25. Add the fish pieces to the boiling soup.
26. 26. Add the remaining fish sauce to the soup.
27. 27. Simmer the soup over low heat for about three minutes.
28. 28. Remove the lemongrass from the soup.
29. 29. Remove the lime leaves from the soup.
30. 30. Season the soup with lime juice.
31. 31. Taste the soup again and adjust seasoning if needed.
32. 32. Serve the soup in bowls.

Nutrition per serving

• kcal: 370
• Protein: 32 g · Fett/Fat: 24 g · Carbs: 5 g