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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.

SoupSeafoodSpicyLow CarbThaiCoconut Milk

Estimated Nutrition

Per Serving Total
Calories 542.4 kcals 542.4 kcals
Carbohydrates 30.2 grams 30.2 grams
Fat 42.1 grams 42.1 grams
Protein 12.8 grams 12.8 grams
Cook Time
15 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
45
ml
Tomato Ketchup
null
2.5
ml
Tabasco Sauce
null
Fruits
45
ml
Coconut
freshly grated
0.5
piece
Lime
juice only
Liquids
400
ml
Water
boiling
100
ml
Coconut Milk
fresh
NutsSeeds
3
clove
Garlic
skin-on and squashed
1
stalk
Lemongrass
crushed
OilsFats
15
ml
Vegetable Oil
null
Seafood
1
piece
Sea Bass
head and tail only
Vegetables
0.5
piece
Onion
chopped
10
ml
Ginger
freshly grated root
85
g
Tenderstem Broccoli
chopped
1
piece
Red Chilli
chopped

Steps

  • 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.