Name: Thai fish soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Cuisine: Asian
Ingredients: 65 g Mushrooms; 0.6 cm Fresh ginger; 125 ml Chicken stock; 0 hands Fresh coriander; 100 ml Coconut milk (can); 1⁄2 Tbsp Lime juice; 125 g Large shrimp (peeled and washed); 1⁄4 Tbsp Fish sauce; 1⁄4 tsp Hot chili sauce

Fruit

Nightshade

Shelfish, Crustaceans & Molluscs

Citrus

Guac.com

Lunch

Dinner

Side dish

Appetizer

Asian

The delicious aromas from Thailand, on your plate in a flash. This soup is quite rightly an absolute topper in the Paleo kitchen.

Paleo

Keto

Sirtfood

Thai fish soup

Peel the shrimps (if not already done for you) and wash them.   

Heat the coconut milk, chicken stock and ginger in a soup pan on a medium high heat. Bring to the boll and turn the heat down. 

Add the shrimps, lime juice, fish sauce, hot chili sauce and the mushrooms. Leave the soup to simmer until the shrimps are cooked. 

Serve in hot soup bowls and garnish with the coriander. 

Extra tip: In a hurry to get a delicious soup on the table. Use a kettle! Is it stated in the recipe that you need beef stock? Pour boiling water over the vegetables and then add an organic stock cube. 

Thai fish soup

Thai fish soup

Macros(per serving)

Macros(per serving)

Ingredients

Instructions

Go Premium to view the instructions of this and 2197 other Premium recipes.

Details

Share

Download for free

You may also like

Cucumber with avocado and bacon

Casserole with salmon

Marinka Bil

Vegan banana cake

Living the Green Life