Thai Style Fish Soup

Name: Thai Style Fish Soup with Mushrooms, Carrot and Cashews
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 400 Coconut Milk; 2 Cod Fillets; 150 Closed Cup Mushrooms; 1 Red Thai Style Paste; 1 Spring Onion; 2 Egg Noodle Nest; 1 Lime; ½ Vegetable Stock Powder; 1 Carrot; 1 Coriander; 25 Cashew Pieces; ¼ Sugar; 300 Water

with Mushrooms, Carrot and Cashews

Recipe Development TeamPublished on October 18, 2018

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Our 20-minute twist on this classic Thai broth is the perfect thing for busy evenings. Delicate white fish, fresh herbs, red Thai curry paste, lime and fresh vegetables are gently combined in a warming noodle soup before being topped with cashews and chopped coriander for a layer of delicious texture Fresh, zesty, light and comforting, our Tom Yum soup is a guaranteed dinner winner.

Tags:

Spicy

Allergens:

Fish

•Egg

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

400

Coconut Milk

Cod Fillets

(Contains: Fish)

150

Closed Cup Mushrooms

Red Thai Style Paste

Spring Onion

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

Lime

Vegetable Stock Powder

Carrot

Coriander

Cashew Pieces

Not included in your delivery

Sugar

300

Water

Nutritional information

Energy (kcal)873 kcal

Energy (kJ)3653 kJ

Fat50 g

of which saturates36 g

Carbohydrate71 g

of which sugars17 g

Protein35 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Grill Pan

•Medium Saucepan

•Bowl

Cooking Instructions and Tips

a) Thinly slice the mushrooms. b) Trim the spring onion then slice thinly. c) Trim and coarsely grate the carrot (no need to peel). d) Roughly chop the coriander (stalks and all).

a) Heat a splash of oil in a large saucepan over medium-high heat. b) When hot, add the mushrooms and fry until turning golden, 3-4 mins, stirring occasionally. Add more oil if you need to! c) Stir in the red Thai curry paste and the carrot. Cook for 1 minute.

a) Stir the light coconut milk, water (see ingredients for amount), stock powder and sugar into the saucepan. Bring to the boil then reduce to a simmer b) Pop in the noodles, stir, and simmer for 3 mins.

a) Meanwhile, cut the lime into 4 wedges. b) Chop the tilapia into bite-sized pieces. IMPORTANT: Remember to wash your hands and equipment a er handling raw fish! c) Add the tilapia pieces to the pan and stir in gently. d) Simmer for 3-5 mins until the fish is cooked through. IMPORTANT: The fish is cooked when opaque in the middle!

a) Divide the soup between your bowls and finish with a sprinkling of the cashews, the spring onion and the rest of the coriander. b) Season to taste with salt and pepper. c) Get ready to serve

a) Divide the soup between your bowls and finish with a sprinkling of the cashews, the sliced spring onion and the rest of the coriander. b) Serve the remaining lime wedges at the side. Enjoy!