Family-Friendly
Barramundi Thai
Coconut Soup
- 20m prep
- 10m cook
- Serves 4
Barramundi Thai
-
RECIPE CREATED BY
Friends & Family -
Pairs with Riesling
-
Perfect for Weeknights
-
Perfect for Comfort Food
Ingredients
2
teaspoons
coconut oil
1
shallot
large, diced
large, diced
2
garlic clove
minced
minced
2
inch
ginger
piece, sliced
piece, sliced
1
sprig
thai basil
1
can
coconut cream
plus 2 cans full of water
plus 2 cans full of water
1
lemongrass stalk
cut into 1/2 inch slices
cut into 1/2 inch slices
1
fresh lime juice
juice of
juice of
1
tablespoon
fish sauce
thai fish sauce
thai fish sauce
1
tablespoon
palm sugar
or coconut, to taste
or coconut, to taste
2
kaffir lime leaves
or zest of 1 large lime
or zest of 1 large lime
1
salt
to taste
to taste
2
red potato
medium, cut in half lengthwise and into 1/2 slices
medium, cut in half lengthwise and into 1/2 slices
2
carrot
thinly sliced
thinly sliced
2
birds eye chili pepper
sliced, to taste
sliced, to taste
8
ounces
The Better Fish® Barramundi Skinless Fillets
skin removed if desired
skin removed if desired
1
bunch
cilantro (coriander herb)
small, leaves and tender stems
small, leaves and tender stems
1
bunch
mint
small
small
1
bunch
thai basil
small
small
1
inch
ginger
piece, cut into slices
piece, cut into slices
1
stalk
lemongrass
tough outer layers removed, cut into small pieces
tough outer layers removed, cut into small pieces
1
garlic clove
large
large
1
lime
juiced and zested
juiced and zested
¼
teaspoon
salt
Nutrition per serving
| Calories | 593.68kcal | 30% |
|---|---|---|
| Fat | 20.05 | 29% |
| Carbs | 85.35 | 33% |
| Sugars | 58.31 | 65% |
| Protein | 21.87 | 44% |
| Sodium | 815.64mg | 41% |
| Fiber | 5.31 | 19% |
* Percent Daily Values based on a 2,000 calorie diet. View all nutrients
Nutrition per serving
Amount per serving
| Calories | 593.68kcal | 30% |
|---|---|---|
| Fat | 20.05 | 29% |
| Saturated Fat | 17.94 | 90% |
| Monounsaturated Fat | 0.88 | 88% |
| Polyunsaturated Fat | 0.49 | 49% |
| Carbs | 85.35 | 33% |
| Fiber | 5.31 | 19% |
| Sugars | 58.31 | 65% |
| Protein | 21.87 | 44% |
| Cholesterol | 42.61mg | 14% |
| Sodium | 815.64mg | 41% |
| Calcium | 123.96mg | 15% |
| Magnesium | 86.5mg | 23% |
| Potassium | 1280.62mg | 37% |
% Daily Value*
| Iron | 3.36mg | 24% |
|---|---|---|
| Zinc | 1.61mg | 16% |
| Phosphorus | 141.96mg | 20% |
| Vitamin A | 1913.37mkg | 239% |
| Thiamin B1 | 0.17mg | 15% |
| Riboflavin B2 | 0.17mg | 12% |
| Niacin B3 | 2.33mg | 15% |
| Vitamin B6 | 0.41mg | 29% |
| Folic Acid B9 | 84.14mkg | 42% |
| Vitamin B12 | 0.02mkg | 1% |
| Vitamin C | 33.77mg | 42% |
| Vitamin D | 7.65mkg | 153% |
| Vitamin E | 0.78mg | 7% |
| Vitamin K | 117.3mkg | 156% |
* Percent Daily Values based on a 2,000 calorie diet.
Health score
High
Medium
Low
4.2/10
Health score
Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:
Nutrients with positive impact
| Fiber 5.31 | 19% DV |
| Protein 21.87 | 44% DV |
| Calcium 123.96mg | 15% DV |
| Magnesium 86.5mg | 23% DV |
| Potassium 1280.62mg | 37% DV |
| Iron 3.36mg | 24% DV |
| Vitamin A 1913.37mkg | 239% DV |
| Vitamin C 33.77mg | 42% DV |
Nutrients with negative impact
| Saturated Fat 17.94 | 90% DV |
| Carbs 85.35 | 33% DV |
| Sugars 58.31 | 65% DV |
| Cholesterol 42.61mg | 14% DV |
| Sodium 815.64mg | 41% DV |
Coconut milk makes for nondairy soup you’ll crave even when it’s warm outside. Rich and creamy, but delicate enough to enjoy all year round, this Barramundi Thai Coconut Soup hits all the notes you’re accustomed to in authentic restaurant versions, thanks to its mix of vegetables and almost-magical herb paste. According to blogger and recipe contributor Lindsey Johnson, “I love that my kids enjoy eating fish with us. Barramundi is high in Omega-3 fatty acids, making it a very healthy choice. This take on Thai coconut soup has definitely been one of their favorites – we enjoyed every last drop!” Recipe, food styling, and photography by Lindsey Johnson of Cafe Johnsonia.
Instructions
Step 1
In a large pot over medium heat, melt coconut oil. Add the shallot and garlic. Cook, stirring frequently until the shallot starts to soften and the garlic is fragrant about 3-4 minutes.
Step 2
Add the lemongrass, ginger, kefir limes leaves, Thai basil, lime juice, coconut cream, 2 cans of water, palm sugar, and fish sauce. Bring to a simmer and add the carrots and potatoes.
Step 3
Lower heat and let cook just until the carrots and potatoes are tender when pierced with the tip of a knife. Taste and add some salt, if needed.
Step 4
Add the diced barramundi and let the soup simmer on low heat just until the fish is cooked, about 10 minutes. If desired, you can remove the lemongrass, kaffir lime leaves, and basil sprig before serving.
Step 5
Ladle into bowls and add top with a spoonful of the herb paste. Stir and eat.
Step 6
For herb paste: Place all of the ingredients into the bowl of a food processor. Pulse until finely chopped, stopping to scrape down bowl as needed. Transfer to a small bowl or jar until ready to use. Will keep for about one week in the fridge.
Suggested sides
-
Steamed
Bok Choi -
Jasmine
Rice
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