Coconut Fish Soup
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
461
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 41.3 μg | (69 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,080 mg | (27 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 88 μg | (44 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 20.9 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 garlic clove
- 2 centimeters fresh ginger
- 2 onions
- 1 green chili pepper
- 2 Tbsps Peanut oil
- 1 Tbsp yellow Curry paste
- 400 milliliters Coconut milk
- 600 milliliters fish stock
- 500 grams fish fillets (such as salmon, pollock)
- 1 tsp Lime juice
- 1 Tbsp light soy sauce
- 1 handful cilantro
Preparation steps
1.
Peel and finely chop the garlic and ginger. Peel the onions, cut in half and then into strips. Rinse the chile and cut in half. Remove the seeds and finely chop. Fry all together in hot oil until translucent. Stir in the curry paste stir, coconut milk and fish stock. Simmer for about 15 minutes on low heat.
2.
In the mean time, rinse the fish, pat it dry and cut into small cubes.
3.
Season the soup with the lime juice and soy sauce, then add the fish and simmer on low heat for 6-8 minutes until just cooked through. Do not allow it to boil.
4.
Rinse the cilantro, shake dry and chop finely. Serve the soup in bowls and garnish with cilantro.
