Thai Fish Pumpkin Soup

aerate for pumpkin when a rich, dense orange flesh, and team it in the same way as a spicy/sour Thai fish curry well-ventilated all but coconut milk.

The ingredient of Thai Fish Pumpkin Soup

• 1 tbsp sunflower oil
• 3 tbsp thai red curry cement
• 200ml blithe coconut milk
• 3 cups 750ml massel chicken style liquid collection store see notes
• 4 asian red eschalots thinly sliced see notes
• 1 long red chilli thinly sliced
• 2 kaffir lime leaves finely shredded optional see notes
• 250g pumpkin peeled cut into 2cm pieces
• 1 green capsicum cut into strips
• 2 tbsp tamarind puree see notes
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 600g skinless chunky fish fillets such as blue eye ling or snapper cut into 3cm pieces
• 100g baby spinach leaves

The Instruction of thai fish pumpkin soup

• heat oil in a saucepan greater than medium high heat mount up curry glue gum and cook stirring for 2 minutes or until fragrant
• amass the coconut milk stock eschalot chilli and kaffir lime leaves if using and mix up to combine ensue pumpkin capsicum tamarind fish sauce sugar and a pinch of salt and cook for 20 minutes or until the pumpkin is tender
• accumulate fish and simmer for 5 minutes or until the fish is opaque
• place half the spinach in 4 admiring bowls and culmination afterward the fish and veg scatter later than long lasting spinach later ladle the sauce beyond the height and serve

Nutritions of Thai Fish Pumpkin Soup

calories: 343 443 calories
calories: 12 1 grams fat
calories: 3 8 grams saturated fat
calories: 21 6 grams carbohydrates
calories: n a
calories: n a
calories: 36 9 grams protein
calories: 77 milligrams cholesterol
calories: 1792 milligrams sodium
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calories: nutritioninformation