Curry soup with crayfish and cashew nuts
Ingredients
- olive oil
- 200 g Thai stir-fry vegetables
- 1 tbsp yellow curry paste or 3 tbsp curry powder
- 400 ml coconut milk
- 2 cubes fish stock
- 300 g crayfish
- 50 g cashew nuts
Preparation
Heat a dash of olive oil in a pan and then briefly stir-fry the vegetables in it.
Add the coconut milk, 1 l water and the fish stock cubes. Bring the soup gently to the boil.
Finally, add the crayfish, ensuring that these are heated thoroughly by heating them for ± 2 minuts.
Pour the soup into the bowls and sprinkle on the cashew nuts.
Nutritions
- Carbs
- 26 g
- 10 %
- Fats
- 33 g
- 47 %
- Protein
- 10 g
- 20 %
- Kcal
- 440
- 22 %
- Sat. fat
- 20 g
- 100 %