Coconut curry fish soup

This Thai-inspired coconut curry soup is comforting like a chowder but also light and alive with fresh lime juice, ginger, and cilantro. We love making it on the boat because the ingredients are simple and readily available, yet the flavor is fresh and tangy. Red curry paste (we used store-bought) brings the broth to life with its red chilies, coriander, lemongrass, garlic, and shallots. This soup is tasty made with salmon, halibut, rockfish, or shrimp—or throw in a combination! You can double the recipe for a big pot that will last you all week and add fresh garnishes to each bowl you enjoy. When we’re fishing in Prince William Sound during the summer, we like to add fresh spot prawns that we caught and serve the soup over steaming white rice for an even heartier meal.

Ingredients

Instructions

1. Heat the oil in a large saucepan over medium-high heat. Add the onion and sauté until translucent. Add the garlic and sauté until lightly browned. Add the curry paste and cook for
   1 minute, stirring constantly. Add the brown sugar and cook for
   1 minute. Stir in the coconut milk, stock, lime juice, ginger, and soy sauce.
2. Reduce the heat to low, cover, and simmer for
   30 minutes. Add the carrots and cook for
   5 minutes. Add the green beans and cook for
   5 minutes more, or until the vegetables are crisp-tender. Add the fish and cook for
   2 minutes. Garnish the soup with cilantro and slices of lime.

The Salmon Sisters