One-pot Thai Fish Stew and a recipe video
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes

One-pot Thai Fish Stew and a recipe video

NUTRITION · PER SERVING30M COOK
CAL 15%·PRO 76%
CARBS 13G17% OF CAL
3G FIBER5G OTHER5G TOTAL SUGAR
FAT 9G27% OF CAL
7G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick Thai-inspired seafood stew with fish and shrimp in a creamy coconut broth with vegetables and aromatics. Serve with sticky rice.

mainthaisoupfishshellfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 500 g | just over a pound cubed fish fillets (a mix of salmon and cod)
  • 300 g | 10.5oz raw king prawns (shrimp, peeled)
  • 250 ml | 1 cup fish stock
  • 2 large handfuls fresh spinach leaves (more if desired)
  • 3 tbsp coconut cream
  • 3 large tomatoes (seeded and finely chopped)
  • 3 large shallots (finely chopped)
  • 3 garlic cloves (minced)
  • 2 kaffir lime leaves (usually available frozen)
  • 1 tbsp coconut oil (or canola oil)
  • 1 tbsp palm sugar (ground (use a bit of sweetener, if preferred))
  • 1 tbsp Thai fish sauce (Nam pla)
  • 1 red chilli (sliced thinly)
  • 1 tsp grated fresh ginger
  • 1 tsp lemongrass paste
  • a good drizzle Sriracha sauce
  • handful fresh basil (torn (Thai basil if you can source it))
  • juice of 1/2 lime (or more, to taste, extra lime wedges to serve)
  • pinch dried chilli flakes to serve (optional)
PREP
10M
SODIUM
1143MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.