John Myers
Thai Coconut Soup
The perfect thai coconut soup recipe with a picture and simple step-by-step instructions.
- 300 g Fresh spinach
- 500 g Cod fillet
- 1 Pc. Lemon fresh
- 1 piece Clove of garlic
- 400 g Mini vegetable mix, tomatoes and peppers
- 400 ml Coconut milk thin
- 250 ml Vegetable broth
- 4 tbsp Red curry paste
- 1 tbsp Oil
- Salt and pepper
- Rinse the fish, pat dry and cut into 1-2 cm pieces. Drizzle with the lemon juice, season with salt and pepper. Remove the spinach stalks, wash the leaves and pluck into small pieces. Wash tomatoes and peppers and cut in half. Fry the fish in a wok or in a large pan, peel off the garlic, cut into small pieces and fry again briefly with the fish, remove. Add coconut milk, broth, salt and pepper and let simmer. Add the curry paste and let it simmer. Fold in the spinach, fish and mini vegetable mix. And let simmer for another 5 minutes. A delicious soup is ready *
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