Coconut Curry Soup with Seafood

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Coconut Curry Soup with Seafood
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Health Score:
9,4 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
409
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie409 kcal(19 %)
Protein36.68 g(37 %)
Fat22.92 g(20 %)
Carbohydrates14.53 g(10 %)
Sugar added0 g(0 %)
Roughage1.33 g(4 %)
Vitamin A90.94 mg(11,368 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.44 mg(12 %)
Vitamin B₁0.32 mg(32 %)
Vitamin B₂0.46 mg(42 %)
Niacin12.09 mg(101 %)
Vitamin B₆0.4 mg(29 %)
Folate79.3 μg(26 %)
Pantothenic acid1.58 mg(26 %)
Biotin5.39 μg(12 %)
Vitamin B₁₂16.69 μg(556 %)
Vitamin C45.84 mg(48 %)
Potassium1,154.99 mg(29 %)
Calcium60.8 mg(6 %)
Magnesium95.82 mg(32 %)
Iron5.78 mg(39 %)
Iodine68.49 μg(34 %)
Zinc2.73 mg(34 %)
Saturated fatty acids15.57 g
Cholesterol80.89 mg

Ingredients

for
6
Ingredients
1 Tbsp Corn oil
1 Red Bell pepper
4 Tbsps green, Thai Curry paste
400 milliliters Coconut milk (canned)
275 grams Bamboo shoots
3 Tbsps green Frozen pea
1 l fish stock
500 grams fish fillets (such as Turbot, halibut, haddock)
12 New Zealand mussels
2 Tbsps Fish sauce (from an Asian supermarket)
juice of lemons
½ bunch scallions (for garnish)
1 Red chili pepper (for garnish)
How healthy are the main ingredients?
Coconut milkBamboo shootslemon

Preparation steps

1.

Rinse bell pepper, cut in half, remove seeds and ribs and chop.

2.

Drain bamboo shoots and also chop.

3.

Cut fish fillet into bite size pieces.

4.

Rinse mussels and trim as needed. 

5.

Rinse scallions, trim and cut into rings.

6.

Rinse chile pepper, remove seeds and cut into rings.

7.

Heat oil in a large pot and fry bell peppers for about 5 minutes. Add curry paste, fish stock and coconut milk and bring to a boil. Reduce heat, add bamboo shoots, peas, fish pieces and mussels to the pot and simmer for about 2-3 minutes and season with fish sauce and lemon juice.

8.

Pour soup into preheated cups or bowls and serve garnished with scallion rings and chile pepper rings.