Low Carbohydrate Soups and Appetizers Recipes
-
Fish Soup
Recipe
Ingredients
Serve
2-3
-
1
liter/1 3/4 pints/4 cups
fish
stock
-
4 lemon grass stalks
-
3 limes
-
2 small fresh hot red
chilies, seeded and
thinly sliced
-
2cm/3/4in
piece fresh galangal,
peeled and
thinly sliced
-
6 coriander
(cilantro) stalks, with leaves
-
2 kaffir lime leaves,
coarsely chopped (optional)
-
350g/12oz monkfish fillet,
skinned and cut into 2.5cm/1
in pieces
-
15ml/1 tbsp rice vinegar
-
45ml/3 tbsp Thai fish sauce
-
30ml/2 tbsp chopped fresh
coriander (cilantro) leaves, to
garnish
Method:
-
Pour the stock into a large pan and bring to the
boil. Slice the bulb ends of the lemon grass
diagonally into 3mm/1/8in thick pieces.
-
Peel off four
wide strips of lime rind with a vegetable peeler,
avoiding the white pith. Squeeze the limes and
reserve the juice.
-
Add the lemon grass, lime rind, chillies, galangal and coriander stalks to the
stock, with the kaffir lime leaves, if using. Simmer
for 1-2 minutes.
-
Add the monkfish, vinegar, fish
sauce and half the reserved lime juice. Simmer for 3
minutes, until the fish is just cooked.
-
Remove the coriander
stalks
from the
pan and discard. Taste the broth and add more lime
juice if necessary.
-
Serve the soup very hot,
sprinkled with the chopped coriander leaves.
Variation:
Other
fish
or shellfish such as sale, prawns (shrimp, scallops
or squid can be substituted for the monkfish).
Note:
Light and Aromatic
and with virtually no carbohydrate this is a
perfect lunch or dinner dish. It is an excellent
source of low-fat protein and contains essential
nutrients for good.
Low Carbohydrate
Recipes -
Fish Soup
Recipe