Simple Fish Soup with Asian Touch
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 bunch soup greens
- 1 clove garlic
- 2 teaspoons vegetable stock
- 250 g seafood, frozen
- 1 can coconut milk, also light
- 1 fish fillet (s), white, e.g. tilapia, pikeperch
- 200 ml water
- Curry powder
- turmeric
- Cayenne pepper
- Saffron threads, Turkish
- Paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Cut the carrots into thin slices, chop the celeriac into small pieces, cut the leek into rings and chop the parsley. Roast a little if you like or just cook it later.
- Bring the water to a boil and stir in the vegetable stock. When it boils, add the seafood. Cut the fish into cubes, add the coconut milk and squeeze the garlic. Season, finally add the saffron.
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