Coconut Soup with Rice and Saithe
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g pollack fillet (s), fresh or frozen, defrosted
- 1 tablespoon soy sauce
- 1 lemon (s), add the juice from it
- salt and pepper
- 1 tablespoon turmeric
- 200 g rice, parboiled
- 400 ml coconut milk
- 600 ml vegetable stock, strong
- 1 stalk lemongrass
- 1 bunch spring onion (s)
Print Recipe
Pin Recipe Instructions
- Rinse the fish in cold water, pat dry and cut into cubes. Drizzle with soy sauce and lemon juice, lightly salt and pepper and marinate for 30 minutes.
- In the meantime, heat 400 ml of salted water with turmeric and cook the rice in it according to the instructions on the packet.
- Heat the coconut milk in a second saucepan with the broth. Wash, break and add the lemongrass. Cover and simmer over low heat for approx. 15 minutes.
- Wash the spring onions and cut into rings. Drain and drain the rice. Remove the lemongrass from the coconut broth. Then bring the broth to the boil again and add the rice, fish (including the marinade) and the spring onions. Simmer the soup for 5 minutes over medium heat until the salmon is cooked through and season with salt and pepper.
- Alternatively, Norwegian salmon can be used instead of Alaska pollock.
- 600 Kcal per serving.
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