Fish Fillet Noodle Soup with Coconut Cream

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This is yet another wholesome soup preparation that's filled with the goodness of coconut and fish. You can use the local noodle variant for this soup made from whole wheat. Similarly, you can also use any local fish provided its meat is firm enough to hold within hot soup. Use fresh first extract of coconut cream to get the desired results as it induces a unique flavor in the soup. If you really love experimenting, you can replace fish fillets with crab or calamari. If you're allergic to coconut, you may replace it with fresh curd. Do not refrigerate this soup for long time since it contains delicate fish fillets. Let's quickly make this hot, flavorful and scrumptious fish noodle soup for our family members.

Fish Fillet Noodle Soup with Coconut Cream
Fish Fillet Noodle Soup with Coconut Cream
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Coconut cream soup with delicious fish fillets

Relish this appetizing and fulfilling soup with a coconut cream base and is enhanced with fresh and nutritious fish fillets with select herbs and spices.

Preparation Time: 30 minutes
Cooking time: 35 minutes
Servings: 5

Ingredients:
  • 3 to 4 halibut or red snapper fillets
  • 100 gm flat egg noodles
  • 1/5 cup coconut milk (first extract)
  • 1 medium sized tomato (chopped)
  • 2 garlic cloves (finely minced)
  • 1 small white onion paste
  • few drops of sesame oil
  • 1/4 tsp fish sauce
  • pinch of white pepper powder
  • 1 tsp lime juice
  • 25 gm ginger paste
  • 4 cups fish or chicken stock
  • chopped spring onion (for garnish)
  • 2 tsp peanut oil
  • salt to taste

Instructions:

  1. Cut fish fillets into long strips and lightly saute in a pan for a minute. Keep aside.
  2. Boil egg noodles in salted water for about 5 minutes.
  3. Drain all the water and keep the noodles aside.
  4. Heat peanut oil in a deep sauce pan on a medium flame.
  5. Add onion paste in it with ginger and garlic.
  6. Saute for about 2 minutes and add fish stock in the pan.
  7. Season with fish sauce, white pepper powder, lime juice, sesame oil and salt.
  8. Once stir gently and add fish fillets with noodles.
  9. Finally add tomatoes with coconut cream and stir gently.
  10. Simmer for about 10 minutes on a low flame.
  11. Garnish with chopped spring onion and serve hot.

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