Thai Green Noodle Soup with Pan Fried Sea Bass
Warming Thai green noodle broth with sugar snap peas and coriander, topped with crispy-skinned pan fried sea bass and sprinkled with peanuts.
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Ingredients
- 2 tablespoons vegetable oil
- 50 grams Thai green curry paste
- 800 ml coconut milk
- 200 grams sugar snap peas
- 2 teaspoons rice vinegar
- 20 grams Fresh coriander
- 300 grams noodles medium straight to wok variety
- 4 sea bass fillets
- 10 grams peanuts
Instructions
- Put a large saucepan on a medium heat with half of the vegetable oil. Add the curry paste and cook for 2 minutes.
- Pour in the coconut milk and 200ml of water. Add the rice vinegar and bring to a gentle simmer.
- Meanwhile, cook the sea bass. Season both sides of the fillets with salt. Put a non stick pan on a medium heat and add the rest of the oil. Cook the fillets skin side down for 5-7 minutes until golden brown, then flip and cook flesh side down for 1-2 minutes until cooked through.
- Add the sugar snap peas and noodles to the broth - cook for 5 more minutes until softened. Stir in the chopped coriander.
- To serve, ladle the soup into bowls, top with the sea bass and then scatter over the peanuts. Enjoy!
Video
Nutrition Facts
Thai Green Noodle Soup with Pan Fried Sea Bass
Amount per Serving
Calories
1266
% Daily Value*
Fat
72
g
111
%
Saturated Fat
43
g
269
%
Trans Fat
0.04
g
Polyunsaturated Fat
12
g
Monounsaturated Fat
10
g
Cholesterol
720
mg
240
%
Sodium
655
mg
28
%
Potassium
3036
mg
87
%
Carbohydrates
67
g
22
%
Fiber
5
g
21
%
Sugar
5
g
6
%
Protein
176
g
352
%
Vitamin A
3660
IU
73
%
Vitamin C
34
mg
41
%
Calcium
230
mg
23
%
Iron
16
mg
89
%
* Percent Daily Values are based on a 2000 calorie diet.
