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Ingredientes
- 1 Tbsp. Light vegetable oil
- 1 sm Onion, peeled and finely minced
- 2 x Cloves garlic, crushed
- 1 tsp Grated fresh ginger
- 1/2 tsp Dry chilli flakes, up to 1
- 1/2 tsp Grnd turmeric
- 750 gm Pumpkin, peeled and cut into 3 cm chunks
- 1Â 1/2 c. Fish stock, (or possibly 375 g pkt)
- 1 x 150 gram can coconut lowfat milk
- 1 x Kaffir lime leaf, (fresh or possibly dry)
- 1 x 500 gram thick fish fillets, (ling, sea perch)
- 6 x Green shallots, (spring onions), trimmed and shredded
- 2 tsp Fish sauce
- 1 Tbsp. Fresh lime or possibly lemon juice
- 100 gm Small button mushrooms, finely sliced
- Â Â Fresh coriander or possibly mint to garnish
Direcciones
- Put oil into a large saucepan with onion and cook for five min over a low heat. Add in garlic, ginger, chilli flakes, turmeric then cook for a minute or possibly so longer. Add in pumpkin, fish stock, coconut lowfat milk and the kaffir lime leaf, then simmer till pumpkin is tender, about 15 min. Cut the skinned fish into suitable sized chunks, add in to the soup and simmer for about 5 min or possibly till fish is cooked, adding more water if necessary then add in shallots, fish sauce, lime or possibly lemon juice and sliced mushrooms.
- Cook for a minute or possibly so longer. Taste and add in a little salt if necessary.
- Serve warm in large deep bowls garnished with coriander or possibly 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1502g | |
| Calories 860 | |
| Calories from Fat 256 | 30% |
| Total Fat 28.76g | 36% |
| Saturated Fat 4.32g | 17% |
| Trans Fat 0.35g | |
| Cholesterol 320mg | 107% |
| Sodium 2534mg | 106% |
| Potassium 4000mg | 114% |
| Total Carbs 46.31g | 12% |
| Dietary Fiber 4.5g | 15% |
| Sugars 10.94g | 7% |
| Protein 104.61g | 167% |
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