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0.0 – 0 reviews • Fruit
| Level: |
Easy |
| Total: |
20 min |
| Active: |
15 min |
| Yield: |
4 servings |
Ingredients
- 1 tablespoon coconut oil
- 1 tablespoon chopped Thai chiles
- 1 red bell pepper, sliced into long strips, then halved
- 1 green bell pepper, sliced into long strips, then halved
- One 10-ounce can coconut cream
- 5 ounces jarred lotus root
- 2 tablespoons fish sauce, or more to taste
- 2 tablespoons sugar, or more to taste
- 1 tablespoon lime juice, or more to taste
- 1 fillet red snapper, cut into 8 pieces
- 1 teaspoon Thai chile paste
- Freshly ground black pepper
- Fresh cilantro, for garnish
Instructions
- Heat the coconut oil in a saucepan over medium-high heat. Add the Thai chiles and bell peppers, and saute for 30 seconds. Stir in the coconut cream, lotus root, fish sauce, sugar and lime juice, and bring to a simmer. Add the snapper and chile paste, then simmer for a couple minutes. Taste and add any additional fish sauce, black pepper and lime juice to taste.
- Divide the soup among 4 bowls. Garnish with the cilantro.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
390 |
| Total Fat |
29 g |
| Saturated Fat |
25 g |
| Carbohydrates |
22 g |
| Dietary Fiber |
5 g |
| Sugar |
9 g |
| Protein |
16 g |
| Cholesterol |
20 mg |
| Sodium |
762 mg |
