David Ball PT

Storm Fitness PT

Spontaneous Chilli Fish Soup

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After coming home from work a couple of weeks ago with only a couple hours before I needed to go back into work for some night time clients, I needed lunch quickly and hadn’t had time to pop to the supermarket. Using what was available in the kitchen I chucked a load of ingredients together and made this soup/curry/stew hybrid and it turned out bloody delicious. So here you got give it a try. The macro numbers are based on the exact measurements that I used but can easily be changed to suit your numbers, less noodles = less carbs, less peanut butter = less fat, prefer rice go for it.

Ingredients

Two pieces of frozen white fish

1 Onion chopped finely

Good handful of broccoli

Fresh Ginger cubed

2 cloves of garlic sliced

Fresh chilli to your palate

Fish stock cube

Splash of fish sauce

Tablespoon of peanut butter

150g of Udon thick noodles.

Handful of fresh coriander

Method

  1. Lightly fry the onions in a large saucepan till soft then add the chilli, garlic and ginger.
  2. In a jug make approximately a pint of fish stock, add the fish sauce and peanut butter.
  3. Pour into the pan and add the fish.
  4. Leave to simmer then break the fish into smaller pieces once soft.
  5. Add the brocolli and noodles, leave to simmer for about 5 mins.
  6. Serve with coriander to garnish.

For the amounts I used the Macros were

Protein 48g

Carbohydrates 54g

Fats 23g

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This entry was posted on June 25, 2015 by in Uncategorized and tagged , , , , , , , , .
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