thai yellow coconut soup.
A flavourful and comforting Thai Yellow Coconut Soup that's perfect for a quick and nutritious meal. This recipe serves 2 and can be ready in just 10 minutes. Ingredients: 1 red pepper, sliced 250g white fish, diced into cubes 2 spring onions, diced 150g green beans, trimmed 1 tin light coconut milk 2 tsp brown sugar 2 tsp soy sauce 1 lime 1 tbsp Thai curry paste (any colour) 1 tbsp fish sauce Fresh coriander 1 stock cube Noodles (optional, quantity as desired) Method: Start by pouring the tin of coconut milk into a pan. Add another half tin of water and a stock cube to the pan and bring to a simmer. Season the diced fish with a bit of salt. Preheat the oven to 180°C (fan setting) and bake the fish for 7-9 minutes until cooked through but still moist. Stir the curry paste into the coconut milk mixture and bring it back to a simmer. Add the sliced red pepper, diced spring onions, and trimmed green beans to the pan. Season the soup with fish sauce, brown sugar, and soy sauce. Bring the mixture to a boil, then lower the heat and let it simmer for 5 minutes. If using noodles, add them to the soup and simmer gently for an additional 5 minutes, or until the noodles are cooked to your liking. Finish the soup by squeezing in fresh lime juice for a refreshing tang. To serve, portion the soup into bowls. Add the baked fish cubes to each bowl. Garnish with fresh lime wedges and a scattering of fresh coriander leaves. Key gut supporting ingredients: Coconut milk's medium-chain triglycerides (MCTs) can improve gut microbiota and support beneficial bacteria growth. Additionally, the high fibre content in vegetables promotes regular bowel movements, and lime's vitamin C offers...
A flavourful and comforting Thai Yellow Coconut Soup that's perfect for a quick and nutritious meal. This recipe serves 2 and can be ready in just 10 minutes.
Ingredients:
1 red pepper, sliced
250g white fish, diced into cubes
2 spring onions, diced
150g green beans, trimmed
1 tin light coconut milk
2 tsp brown sugar
2 tsp soy sauce
1 lime
1 tbsp Thai curry paste (any colour)
1 tbsp fish sauce
Fresh coriander
1 stock cube
Noodles (optional, quantity as desired)
Method:
Start by pouring the tin of coconut milk into a pan. Add another half tin of water and a stock cube to the pan and bring to a simmer.
Season the diced fish with a bit of salt. Preheat the oven to 180°C (fan setting) and bake the fish for 7-9 minutes until cooked through but still moist.
Stir the curry paste into the coconut milk mixture and bring it back to a simmer. Add the sliced red pepper, diced spring onions, and trimmed green beans to the pan.
Season the soup with fish sauce, brown sugar, and soy sauce. Bring the mixture to a boil, then lower the heat and let it simmer for 5 minutes.
If using noodles, add them to the soup and simmer gently for an additional 5 minutes, or until the noodles are cooked to your liking.
Finish the soup by squeezing in fresh lime juice for a refreshing tang.
To serve, portion the soup into bowls. Add the baked fish cubes to each bowl. Garnish with fresh lime wedges and a scattering of fresh coriander leaves.
Key gut supporting ingredients:
Coconut milk's medium-chain triglycerides (MCTs) can improve gut microbiota and support beneficial bacteria growth. Additionally, the high fibre content in vegetables promotes regular bowel movements, and lime's vitamin C offers antioxidant benefits, potentially reducing oxidative stress in the gut.
Storage Tips:
Cool any leftovers quickly and store in an airtight container in the fridge, consuming within 2 days for best quality.
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