4 Serves
84 Mins
Clean and slice the fish into serving pieces. Wash and prepare the vegetables, including slicing the onions, tomatoes, and radish, and trimming the water spinach.
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ThaiVitamin K
18 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
127 µg / 400 µgCalcium
75 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
168 mg / 420 mgPhosphorus
646 mg / 1,250 mgPotassium
837 mg / 4,700 mgSodium
2397 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
93 µg / 55 µgFiber
13 g / 28 gSugar
6 g / 50 gSaturated Fat
5 g / 20 gCholesterol
32 mg / 300 mgCaffeine
0 mgNet Carbs
98 gAlcohol
0 g
Heat the cooking oil in a large pot over medium heat. Sauté the onions and tomatoes until softened.
Add water and the tamarind soup base to the pot, bringing the mixture to a gentle boil.
Carefully add the fish pieces and radish to the boiling broth. Simmer for 10 minutes until the fish is cooked through.
Stir in the water spinach and season the soup with salt and pepper to taste. Remove from heat and serve immediately.
11
g36
g40
g
Mexican