Fish Soup Thai Style
Fish Soup Ingredient
1 litre / 4 cups fish stock
4 lemon grass stalks
3 lime
2 small fresh hot red chilies, seeded and thinly sliced
6 coriander stalks with leaves
2 kaffir lime leaves, coarsely chopped (optional)
350 g / 12 oz monkfish fillet skinned and cut into 2.5 cm / 1 inch pieces
15 ml / tbsp rice vinegar
30 ml/ 2 tbsp Thai fish sauce
30 ml / 2 tbsp chopped fresh coriander leaves to garnishPotato and Leek Soup Preparation Method
Pour in the stock into a large pan and bring to boil. Slice the bulb ends of the lemon grass diagonally into 3 mm/ 1/8 in thick pieces. Peel off four wide strips of lime rind with a vegetable peeler, avoiding the white pith. Squeeze the limes and reserved the juice.
Add the lemon grass, lime rind, chillier, ginger and coriander stalks to the stock, with the kaffir lime leaves, if using. Simmer for 1-2 minutes.
Add in the monkfish, vinegar. Thai fish sauce and halt the reserved lime juice. Simmer for 3 minutes, until the fish is just tender. Although cooked, it will still hold its shape.
Remove the coriander stalks from the pan and discard. Taste the broth add in more lime juice if necessary. Serve the soup with hot and sprinkle with chopped coriander leaves.
Makes 4 servings
Per Servings; 65 calories, 14.4 g protein, 1 g carbohydrates, 0.5 g fat, 12 mg cholesterol, 554 mg sodium, 0.6 g fiber.
Fish Soup is excellent source of low fat protein and contains many vitamins and mineral that are essential for good health.
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