Coconut Curry Soup with Seafood
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
360
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 360 cal. | (17 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 24.8 μg | (41 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 11 mg | (92 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,098 mg | (27 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 79 μg | (40 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 13.7 g | |||
| Uric acid | 136 mg | |||
| Cholesterol | 111 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
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