Curry soup with crayfish and cashew nuts

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 %

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