malaysian

Spicy Coconut Fish Soup with Rice Vermicelli

Name: Spicy Coconut Fish Soup with Rice Vermicelli
Yield: 1 serving
Cuisine: malaysian
Ingredients: 55 g rice vermicelli, dry; 145 g white fish fillet, cut into chunks; 116 g coconut milk; 254 g water; 6 g vegetable oil; 15 g lemongrass stalk, bruised; 9 g ginger, sliced; 6 g red chili, sliced; 15 g lime juice; 7 g cilantro, chopped; 1 g salt

This simmered dish pairs rice vermicelli, dry with white fish fillet, cut into chunks, coconut milk and lemongrass stalk, bruised. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced Pescatarian

Set your calorie target 650 kcal

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Estimated macros per portion

40 g Protein

50 g Carbohydrates

35 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

55g rice vermicelli, dry 204 kcal
145g white fish fillet, cut into chunks 145 kcal
116g coconut milk 229 kcal
254g water 0 kcal
6g vegetable oil 53 kcal
15g lemongrass stalk, bruised 5 kcal
9g ginger, sliced 7 kcal
6g red chili, sliced 2 kcal
15g lime juice 5 kcal
7g cilantro, chopped 2 kcal
1g salt 0 kcal

Cooking instructions

rice vermicelliwater
Soak rice vermicelli in hot water until just tender, then drain.
vegetable oillemongrass stalkgingerred chili
In a pot, heat oil over medium. Add lemongrass, ginger, and chili; cook until fragrant.
coconut milkwater
Add water and coconut milk; bring to a gentle simmer.
white fish filletlime juicesalt
Add fish pieces and simmer gently until just cooked through (about 3-5 minutes). Season with lime juice and salt.
rice vermicellicilantro
Add drained vermicelli to the bowl and ladle soup over. Top with cilantro and serve hot.