Thai Style Fish Borscht
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 beetroot, cooked
- 1 bunch soup greens
- 4 medium potato (s)
- 3 medium onion (s)
- 1 lemon (s), juice it
- 3 teaspoon Thai curry paste
- 2 cloves garlic)
- 1 piece (s) ginger root
- 1 tablespoon vegetable stock
- 500 g salmon fillet (s) or another fish to fry
- 5 stalks coriander green
- coconut milk
Print Recipe
Pin Recipe Instructions
- Chop the vegetables, potatoes, garlic and a similar amount of ginger.
- Put on with a little water, broth and the Thai curry paste and cook until cooked. Chop the beetroot and add with the lemon juice.
- Dice the onions and fry them hot in a pan with the salmon. Add to the soup and, if necessary, fill up with water or coconut milk and bring to the boil.
- Serve sprinkled with the finely chopped coriander greens.
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