Thai Lemongrass and Chilli Vegetable Soup

A fragrant Thai-inspired soup featuring lemongrass, coconut milk, and sea bass aromatics, finished with tenderstem broccoli and fresh lime.

Soup Seafood Spicy Low Carb Thai Coconut Milk

Estimated Nutrition

Calories

542.4

kcal / serving

542.4 kcal total

Carbs

30.2g

per serving

30.2 g total

Fat

42.1g

per serving

42.1 g total

Protein

12.8g

per serving

12.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Tomato Ketchup

null

2.5

Tabasco Sauce

null

Fruits

Coconut

freshly grated

0.5

piece

Lime

juice only

Liquids

400

Water

boiling

100

Coconut Milk

fresh

NutsSeeds

clove

Garlic

skin-on and squashed

stalk

Lemongrass

crushed

OilsFats

Vegetable Oil

null

Seafood

piece

Sea Bass

head and tail only

Vegetables

0.5

piece

Onion

chopped

Ginger

freshly grated root

Tenderstem Broccoli

chopped

piece

Red Chilli

chopped

Method

Heat oil in a pan and fry the onion, garlic, and ginger for 4 minutes until soft.

Add fish parts and lemongrass, stir to coat, then add 400ml boiling water and simmer for 8 minutes.

Strain the liquid through a sieve into a clean pan.

Add ketchup, Tabasco, and coconut milk, then simmer for 3 minutes.

Stir in broccoli, grated coconut, chilli, and lime juice and cook for 4 minutes.

Ladle the soup into bowls and serve immediately.