Thai-inspired fish and pumpkin soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Light vegetable oil |
| 1 | small | Onion; peeled and finely |
| ; chopped | ||
| 2 | Cloves garlic; crushed | |
| 1 | teaspoon | Grated fresh ginger |
| ½ | teaspoon | Dried chilli flakes; up to 1 |
| ½ | teaspoon | Ground turmeric |
| 750 | grams | Pumpkin; peeled and cut into |
| ; 3 cm chunks | ||
| 1½ | cup | Fish stock; (or 375 g pkt) |
| 1 | 150 gram can coconut milk | |
| 1 | Kaffir lime leaf; (fresh or dried) | |
| 1 | 500 gram thick fish fillets; (ling, sea perch) | |
| 6 | Green shallots; (spring onions), | |
| ; trimmed and | ||
| ; shredded | ||
| 2 | teaspoons | Fish sauce |
| 1 | tablespoon | Fresh lime or lemon juice |
| 100 | grams | Small button mushrooms; finely sliced |
| Fresh coriander or mint to garnish | ||
Directions
Put oil into a large saucepan with onion and cook for five minutes over a low heat. Add garlic, ginger, chilli flakes, turmeric then cook for a minute or so longer. Add pumpkin, fish stock, coconut milk and the kaffir lime leaf, then simmer until pumpkin is tender, about 15 minutes. Cut the skinned fish into suitable sized chunks, add to the soup and simmer for about 5 minutes or until fish is cooked, adding more water if necessary then add shallots, fish sauce, lime or lemon juice and sliced mushrooms.
Cook for a minute or so longer. Taste and add a little salt if necessary.
Serve hot in large deep bowls garnished with coriander or mint. Serves 4 Note. If fresh kaffir lime leaves are available, slice one leaf into very fine needle-like shreds then scatter some over each serve.
Converted by MC_Buster.
Per serving: 1180 Calories (kcal); 50g Total Fat; (38% calories from fat); 103g Protein; 76g Carbohydrate; 240mg Cholesterol; 659mg Sodium Food Exchanges: 3 Grain(Starch); 12 Lean Meat; 2 Vegetable; ½ Fruit; 8 Fat; ½ Other Carbohydrates
Converted by MM_Buster v2.0n.