Coconut Fish Soup with Asparagus and Lemon
Coconut fish soup with asparagus and lemon is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g green asparagus
- 100 g fresh sugar snap peas (or peas)
- 100 g spring onions (or leeks)
- 1 fresh red chili pepper
- 1 untreated lemon
- 300 g white fish fillet
- 2 tbsp fish sauce
- Salt
- a pinch of sugar
- 800 g coconut milk (2 cans)
- 100 ml White wine
- 5 lemon leaves
- 10 lemon balm leaves
Instructions
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1.
Wash, peel, trim the tough ends of the asparagus and cut into pieces. Clean the sugar snap peas. Wash and slice the spring onions or leeks into rings. Wash the chili pepper, deseed it, and slice very thinly. Wash the lemon and grate half its zest thinly. Cut the fruit in half and squeeze out half of the juice. Rinse the fish fillet cold, pat dry, cut into cubes and drizzle with the lemon juice and fish sauce.
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2.
Boil 250 ml water with salt and sugar, add the asparagus and cook for 5 minutes. Pour coconut milk and wine over the asparagus. Add lemon leaves, lemon zest and vegetables. Let the soup simmer for another 5 minutes. Add the fish to the soup and let it cook for an additional 5 minutes. Add the chili. Taste the soup and season with salt only if needed. Wash the lemon balm, drain it and sprinkle it over the slightly cooled soup just before serving.
