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Coco Lotus Soup
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min
Yield: 4 servings
Nutritional Facts: Show
Nutrition Facts
Per Serving (Serves 4)
| Energy | 390.5 kcal |
| Total lipid (fat) | 29 g |
| Fatty acids, total saturated | 25 g |
| Fatty acids, total trans | 0 g |
| Carbohydrate, by difference | 21.5 g |
| Fiber, total dietary | 4.5 g |
| Sugars, total including NLEA | 9 g |
| Protein | 16 g |
| Cholesterol | 20 mg |
| Sodium, Na | 762.5 mg |
| Calcium, Ca | 56 mg |
| Iron, Fe | 2.5 mg |
| Potassium, K | 836 mg |
| Vitamin D (D2 + D3) | 5.5 µg |
Note: The information shown is estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
A vibrant and flavorful Thai-inspired soup featuring coconut cream, lotus root, and red snapper.
Ingredients Group
- 1 tablespoon - coconut oil
- 1 tablespoon - chopped Thai chiles
- 1 - red bell pepper, sliced into long strips, then halved
- 1 - green bell pepper, sliced into long strips, then halved
- One 10-ounce can - coconut cream
- 5 ounces - jarred lotus root
- 2 tablespoons - fish sauce, or more to taste
- 2 tablespoons - sugar, or more to taste
- 1 tablespoon - lime juice, or more to taste
- 1 - red snapper fillet, cut into 8 pieces
- 1 teaspoon - Thai chile paste
- - Freshly ground black pepper
- - Fresh cilantro, for garnish
- Step 1 In a medium saucepan, warm the coconut oil over medium-high heat. Toss in the chopped Thai chiles and the sliced bell peppers. Sauté for 30 seconds.
- Step 2 Pour in the coconut cream and add the jarred lotus root, fish sauce, sugar, and lime juice. Allow the mixture to reach a gentle simmer.
- Step 3 Gently incorporate the snapper pieces and Thai chile paste into the soup. Let it simmer for a few minutes.
- Step 4 Taste the soup and adjust the seasoning with additional fish sauce, black pepper, and lime juice, if needed.
- Step 5 Evenly distribute the soup into four bowls and garnish each with fresh cilantro.
Ingredients Group
- 1 tablespoon - coconut oil
- 1 tablespoon - chopped Thai chiles
- 1 - red bell pepper, sliced into long strips, then halved
- 1 - green bell pepper, sliced into long strips, then halved
- One 10-ounce can - coconut cream
- 5 ounces - jarred lotus root
- 2 tablespoons - fish sauce, or more to taste
- 2 tablespoons - sugar, or more to taste
- 1 tablespoon - lime juice, or more to taste
- 1 - red snapper fillet, cut into 8 pieces
- 1 teaspoon - Thai chile paste
- - Freshly ground black pepper
- - Fresh cilantro, for garnish
