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Ingredients
Curry Soup with Papaya, Ginger and Fish
- Ingredients
- 2 shallots
- ½ bunch scallions
- 400 grams fish fillets (such as redfish)
- salt
- freshly ground peppers
- lemons
- 1 ginger (walnut-sized pieces, fresh)
- 2 Papaya (400 grams)
- 1 Red chili pepper
- 2 tsps Thai green Curry paste
- 4 Tbsps vegetable oil
- 1 l Vegetable broth
- 1 stem Lemongrass
Peel shallot and chop. Rinse scallions, trim and cut into rings (set aside some greens for garnish). Cut fish fillets into strips and season with salt, pepper and lemon juice.
Peel ginger, cut into fine strips and mix with fish in a bowl.
Peel papaya, cut in half lengthwise and remove seeds. Cut flesh crosswise into thin strips. Rinse chile pepper, cut in half lengthwise, remove seeds and finely chop.
Heat oil in a saucepan, sauté shallot, scallion and chile pepper with curry paste, then add broth, simmer for a few minutes and season with salt and pepper. Add fish and ginger to the saucepan and simmer for about 5 minutes (do not boil).
Rinse lemon, cut in half crosswise and crush slightly. Arrange papaya strips in soup bowls, cover with lemon juice ad let rest for a few minutes. Pour soup over papaya in the bowls and season to taste. Serve garnished with reserved scallions.
(Percentage of daily recommendation)
| Calorie | 414 cal. | (20 %) | ||
| Protein | 22.4 g | (23 %) | ||
| Fat | 15.59 g | (13 %) | ||
| Carbohydrates | 50.65 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.31 g | (24 %) |