Ingredients
- fish (white,– about 3 or 4 fillets, cut in large chunks)
- 1 red pepper (you can use yellow, or orange, or any colour combination)
- 250 grams mushrooms (cut in chunks)
- 1 large tomato (diced)
- 1/4 white onion
- 3 cloves garlic (2-)
- 14 ounces coconut milk (1 can)
- 1 stalk lemongrass
- 1/2 lemon (Lemon juice from)
- paprika
cilantro
- 1 pinch red pepper flakes
- salt
- pepper
Directions
- Place fish chunks onto plate, sprinkle with lemon juice, set aside while cooking vegetables.
- Place pepper, mushrooms, tomato, garlic and onions in a large frying pan, sauté for about 15 min, add salt, pepper and spices to taste.
- In a large pot or skillet layer half of the vegetables on the bottom, place raw fish on top of the vegetable layer, place the rest of the vegetables on top of fish. Add coconut milk.
- Cut lemongrass stalk in half, cut off the bulb and remove outer hard leaves; add to the soup. Bring soup to a simmer, reduce heat and cook for about 15 min on a low heat. Add spices, red pepper flakes, and paprika.
- You might add more lemon juice to your liking. Serve with cilantro.
Nutrition
Calories 340 Calories from Fat 230 % DAILY VALUE Total Fat 26g 40% Saturated Fat 21g 105% Trans Fat Cholesterol 20mg 7% Sodium 240mg 10% Potassium 1000mg 29% Protein 12g 24% Calories from Fat 230 Total Carbohydrate 21g 7% Dietary Fiber 6g 24% Sugars 7g 14% Vitamin A 60% Vitamin C 110% Calcium 8% Iron 30%