Summary

Ingredients

• 500 g fish fillet (s) (panasius fillet)
• 400 ml vegetable stock
• 500 g mushrooms, fresh
• 300 g zucchini (2 pieces 150 each)
• 1 onion (s)
• 1 teaspoon, heaped lemongrass, dried
• 0.5 ½ bunch fresh coriander or parsley
• salt and pepper
• Chili powder

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Instructions

1. Put on the broth and bring to a boil.
2. Meanwhile, peel the onions and cut into half slices, chop the herbs, add both to the broth so that they give off a good taste. Cut the mushrooms into quarters or slices and add them to the stock.
3. While they are cooking, cut the pangasius fillet into pieces (not too small, otherwise they will disintegrate) and also add to the saucepan.
4. Now quickly cut the zucchini into thin half slices and add to the broth. After another 2-3 minutes the soup is ready.
5. If you like, you can add salt, pepper and chili powder to taste.
6. The complete pot has about 544 kcal. So far, the three of us have always been well fed up with it, which results in a kcal amount of about 181 kcal per person.