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Coconut fish curry soup
December 4, 2023
- 2 shallots
- 1 garlic clove
- One 2-inch piece of fresh ginger root
- 2 carrots
- 1 cup snap peas
- 1 mango
- 2 tbsp coconut oil
- 2 tbsp yellow curry paste
- 13.5 oz (1 can) coconut milk
- 1 1/4 cup fish stock
- About 1.5 lbs ASC labeled Swai fish
- 1 small bunch of cilantro
- 1 red chili
- 1 lime
Ingredients
Easy
Instructions / Directions
- Peel shallots, ginger and garlic and dice finely. Wash, peel and julienne the carrots. Wash the snap peas and cut in half diagonally. Peel and dice the mango.
- Heat coconut oil in a pot and fry shallots, ginger and garlic lightly for 2 minutes until they release their aroma. Add curry paste and also fry lightly. Deglaze the pan with coconut milk and fish stock. Add the carrots and cook for about 5 minutes on medium heat.
- Wash, pat dry and dice the fish filets. Add to the soup along with the snap peas and mango. Reduce the heat to low and let simmer for 6 – 8 minutes.
- Garnish with cilantro, lime and chili and serve with a scoop of basmati rice if you want a heartier meal.