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🍽️ Creamy Thai Seafood Soup

505 kcal · 30 min · 4 servings

Ingredients

• 600 ml coconut milk (from the can)
• 200 ml poultry broth
• 1 tbsp green curry paste
• 2 stalks lemongrass
• 500 g mixed seafood (raw, kitchen-ready peeled, baby squid, fish fillet pieces...)
• 2 tbsp oil
• 1 tsp cane sugar
• 1 red chili pepper
• coriander greens (for garnishing)
• lime wedges (for garnishing)

Instructions

1. 1. Rinse the lemongrass stalks under running water.
2. 2. Remove the tough outer leaves and cut the soft inner core into pieces about 3 centimeters long.
3. 3. Add the curry paste and lemongrass pieces to a pot.
4. 4. Pour in the coconut milk and the broth.
5. 5. Heat the mixture and let it simmer gently for 5 minutes.
6. 6. Rinse the chili pepper under running water.
7. 7. Remove the seeds and finely chop the pepper.
8. 8. Stir the chopped chili into the soup.
9. 9. Season the flavor with sugar.
10. 10. Rinse the seafood under cold water if necessary.
11. 11. Pat the seafood dry with a kitchen towel.
12. 12. Cut the seafood into smaller, bite-sized pieces.
13. 13. Heat oil in a wok or a large frying pan.
14. 14. Fry the seafood in batches for about 3 to 4 minutes until golden brown.
15. 15. Add the fried seafood to the hot soup.
16. 16. Garnish the soup with fresh coriander leaves and lime wedges.
17. 17. Serve the soup immediately while hot.

Nutrition per serving

• kcal: 505
• Protein: 19 g · Fett/Fat: 42 g · Carbs: 11 g