Thai fish & pumpkin soup

Thai fish & pumpkin soup


expose for pumpkin gone a rich, dense orange flesh, and team it taking into account bearing in mind a spicy/sour Thai fish curry fresh open around coconut milk.

The ingredient of Thai fish & pumpkin soup

  1. 1 tbsp sunflower oil
  2. 3 tbsp Thai red curry bonding agent
  3. 200ml lighthearted coconut milk
  4. 3 cups (750ml) Massel chicken style liquid hoard (see notes)
  5. 4 Asian (red) eschalots, thinly sliced (see Notes)
  6. 1 long red chilli, thinly sliced
  7. 2 kaffir lime leaves, finely shredded (optional) (see Notes)
  8. 250g pumpkin, peeled, cut into 2cm pieces
  9. 1 green capsicum, cut into strips
  10. 2 tbsp tamarind puree (see Notes)
  11. 2 tbsp fish sauce
  12. 1 tbsp brown sugar
  13. 600g skinless chunky fish fillets (such as blue eye, ling or snapper), cut into 3cm pieces
  14. 100g baby spinach leaves

The instruction how to make Thai fish & pumpkin soup

  1. Heat oil in a saucepan exceeding medium-high heat. increase be credited with curry paste and cook, stirring, for 2 minutes or until fragrant.
  2. accumulate the coconut milk, stock, eschalot, chilli and kaffir lime leaves, if using, and protest to combine. accumulate pumpkin, capsicum, tamarind, fish sauce, sugar and a pinch of salt and cook for 20 minutes or until the pumpkin is tender.
  3. build up fish and simmer for 5 minutes or until the fish is opaque.
  4. Place half the spinach in 4 affectionate bowls and culmination afterward the fish and veg. Scatter following unshakable spinach, later ladle the sauce greater than the top and serve.

Nutritions of Thai fish & pumpkin soup

calories: 343.443 calories
fatContent: 12.1 grams fat
saturatedFatContent: 3.8 grams saturated fat
carbohydrateContent: 21.6 grams carbohydrates
proteinContent: 36.9 grams protein
cholesterolContent: 77 milligrams cholesterol
sodiumContent: 1792 milligrams sodium

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