Spicy Thai Red Soup

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Spicy Thai Red Soup
π™π™Šπ™Šπ˜Ώπ™„π™€ π™π™π™„π˜Ώπ˜Όπ™”β— Spicy Thai red soup If you enjoy Thai food, here’s a delicious and healthy dish. Ingredients: 1 tsp. coconut oil 2 cups shallots, peeled and quartered 1 cup scallions, sliced 1 stick lemongrass, finely chopped 3 garlic cloves, peeled and finely chopped 5 red chilies, finely chopped 3/4 cup Thai red curry paste (check label for sugar content) 4 Tbsps. fresh ginger, minced or use ginger paste 4 cups mushrooms, any variety, sliced or quartered large handful baby plum tomatoes, halved 17 fl oz. fresh stock or cold water 1 green bell-pepper, deseeded and sliced 1 red bell-pepper, deseeded and sliced 10 kaffir lime leaves 53 oz. frozen white fish fillets 1.7 fl oz. fish sauce lime wedges (1 per person) βœ…Melt the coconut oil in a large saucepan over a gentle heat. βœ…Add the shallots, scallions, lemongrass, garlic and chilies and fry for 2 minutes, stirring regularly. βœ…Add the red curry paste, ginger, mushrooms and tomatoes and stir well. βœ…Add the stock / water and bring to the boil, then reduce to a gentle simmer. βœ…Add the red and green peppers, lime leaves and fish. Top up with extra water to cover the fish. βœ…Cook for 10 minutes then add the fish sauce. βœ…Cook for a further 10-15 minutes. Serve with lime wedges. Store in an airtight container and refrigerate for up to 4 days or freeze on the same day. SERVES 7 People. PER SERVING: 324 Calories 19g Carbs 44g Protein 8g Fat-

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