Fish Curry Soup
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
423
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 423 cal. | (20 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.7 μg | (19 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 30.2 μg | (50 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.7 mg | (123 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,104 mg | (28 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 198 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 garlic clove
- 1 chili pepper
- 4 slices ginger
- 1 sprig Lemongrass
- 2 Tbsps vegetable oil
- 1 Tbsp yellow Curry paste
- 250 milliliters Coconut milk
- 600 milliliters fish stock
- 250 grams Salmon
- 250 grams Monkfish
- 1 carrot
- 2 sticks Celery
- 1 Zucchini
- salt
- cayenne pepper
- Dill (for garnish)
Preparation steps
1.
Peel the garlic and cut into slices. Rinse and halve the chile pepper. Press the lemongrass. Cook garlic, chile, lemongrass and ginger in hot oil, stir in curry paste, then deglaze with coconut milk and fish stock. Simmer on low about 20 minutes.
2.
Meanwhile, rinse the salmon and monkfish, pat dry and cut into cubes. Rinse the carrot, celery and zucchini. Peel carrot. Trim all and cut into slices.
3.
Pour the soup through a sieve into another pot and stir the vegetables into the soup. Simmer for about 5 minutes. Add the fish to the soup and cook at low temperature until done, about 5 minutes. Season with salt and cayenne pepper and serve garnished with dill.
