Recipe courtesy of Jitlada
Coco Lotus Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 390
- Total Fat
- 29
- Saturated Fat
- 25
- Carbohydrates
- 22
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 16
- Cholesterol
- 20
- Sodium
- 762
- Total: 20 min
- Active: 15 min
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
Directions
- 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.