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Seafood soup dish. A fresh minty gingery taste that I like for this.
Ingredientes
- 300 g fresh tulya
- 1 brown onion
- 2 shallots
- 20 mm knob fresh ginger
- 1 stalk lemon grass
- 2 cloves garlic
- 50g butter
- 500 ml light fish stock
- 2 fresh chili leaves
- salt to taste
- freshly ground white pepper
Direcciones
- Wash the 'tulya' thoroughly under cold running water.
- Chop onion, shallots, and ginger. Crush the garlic.
- Melt the butter in a large sauce pan and sauté all the vegetables for 3 to 4 minutes.
- Add tulya and pour in the fish stock together with a similar quantity of cold water. Bring to a boil.
- Add chili leaves and cook over a high heat until clams open.
- Lower the heat. Season with salt, freshly ground pepper and monosodium glutamate. Simmer over low heat for 2 minutes.
- Remove the curry leaves before transferring to a soup bowl.
- Serve hot.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 669g | |
| Calories 488 | |
| Calories from Fat 385 | 79% |
| Total Fat 43.77g | 55% |
| Saturated Fat 26.45g | 106% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 1933mg | 81% |
| Potassium 621mg | 18% |
| Total Carbs 13.06g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 4.74g | 3% |
| Protein 12.16g | 19% |
