Coconut Soup with Cod
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
371
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 371 cal. | (18 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 17.1 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 890 mg | (22 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 290 μg | (145 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 19.3 g | |||
| Uric acid | 204 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 milliliters Coconut milk (canned, unsweetened),
- 400 milliliters fish stock (from a jar)
- 500 grams Cod
- 6 Tbsps Fish sauce
- 4 Kaffir lime leaves
- Limes
- 1 chili pepper
- 1 chili pepper
- 2 sprigs Lemongrass
- 1 tsp ginger
- peppers (freshly ground)
Preparation steps
1.
Rinse fish, pat dry, cut into bite-size pieces and place in a bowl. Add 2 tablespoons of fish sauce, pepper and keep covered in the refrigerator for about 30 minutes. Rinse lemongrass and cut into 4 cm long pieces, cut lime leaves into halves. Rinse and halve chile pepper, remove seeds and cut into strips.
2.
Pour coconut milk together with fish stock, ginger, lemongrass, lime leaves and chile strips into a pot, bring to boil. Remove fish pieces from the marinade, drain and add to the pot. Add remaining fish sauce and simmer the soup over low heat for about 3 minutes.. Remove lemongrass and lime leaves from the soup, season with lime juice, salt and pepper to taste. Serve.
