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 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.