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.
Source: The Salmon Sisters
Ingredients
- 2 tbsp coconut oil
- ½ yellow onion, diced
- 3 clove garlic, minced
- ½ cup red curry paste
- 1 tbsp light brown sugar
- 2 cans coconut milk
- 2½ cup fish, vegetable or chicken stock
- ¼ cup lime juice, freshly squeezed (from about 2 limes)
- ¼ cup fresh ginger, finely chopped
- 2 tbsp soy sauce
- 2 cups carrots, thinly sliced
- 1½ cups green beans, chopped
- 2 cups wild skinless salmon, halibut, or rockfish, or whole shelled shrimp, cubed
- ½ cup fresh cilantro leaves, for garnish
- 2 limes, sliced, for garnish