Lemongrass and Coconut Soup
A sweet, sour and spicy soup drawing on Thai-style flavours, packed with fish, fresh vegetables and rice noodles.
- Serves: 4
- Time to Make: approx. 40 minutes
- 500g white fish
- 200g rice noodles, dry weight
- 1 can (400mL) light coconut milk
- 1 medium carrot
- 1 medium red capsicum
- 1 cup (60g) spinach (could sub with bok choy)
- 2–3 birds eye chillies (vary to taste)
- 2 tbsp (30mL) lemongrass paste
- 2 tsp (10mL) minced ginger
- 2 tsp (10mL) minced garlic
- 40mL lime juice
- 20mL fish sauce
- 15mL soy sauce
- 10mL honey
- Chop the chillies, and mix with the lemongrass paste, ginger, garlic, lime juice, fish sauce, soy sauce and honey in a large saucepan. Add 750mL of hot water and place over medium-high heat on the stove.
- Once hot, add the fish.
- Chop your vegetables, roughly in the order they will take to cook (i.e. carrots first, then capsicum and greens), and add each one to the pot as you finish chopping it. Mix each lot through the soup.
- Add the rice noodles to the soup, and mix occasionally as they cook. Let them cook for as long as the package directions on the noodles state (i.e. probably seven minutes).
- Finally, add the coconut milk to the soup and stir well.
- Remove from heat and serve! You may wish to garnish with fresh coriander and chopped peanuts.
- Calories: 400 per serve
- Carbohydrates: 57.3g
- Fibre: 3.4g
- Sugars: 6.8g
- Protein: 23.4g
- Fat: 8.8g
- Vitamin A: 147% RDA
- Vitamin C: 141% RDA
- Vitamin K: 101% RDA
- Folate: 55µg
- Calcium: 72mg
- Iron: 1.7mg
- I originally got this recipe when my mum printed out something she’d found online; I can’t find the print out any more and I don’t know what the website was, but I know the original version of the recipe was with pork. My apologies for the oversight!