in Soup Recipes

Thai-style fish borscht

updated

Spread the love

Ingredients for 4 servings:

  • 4 beetroots, cooked
  • 1 bunch of soup vegetables
  • 4 m.-sized potatoes
  • 3 m.-sized onion(s)
  • 1 lemon(s), juice
  • 3 tsp Thai curry paste
  • 2 garlic cloves
  • 1 piece(s) ginger root
  • 1 tbsp vegetable broth
  • 500 g salmon fillet(s) or other fish for frying
  • 5 stalks of coriander
  • e.g. coconut milk

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Finely chop the vegetables, potatoes, garlic, and a similar amount of ginger. Add a little water, broth, and the Thai curry paste and cook until tender. Finely chop the beetroot and add it with the lemon juice. Dice the onions and fry them in a pan with the salmon until hot. Add to the soup, top up with water or coconut milk if needed, and bring to a boil. Serve sprinkled with the finely chopped coriander.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Vegan burger patties

Vegan zucchini cake