Go Back
Print

Coconut Fish Soup

Sounds weird but actually quite tasty. You could sub in leftover chicken if you’re not a fish fan.
Author Susan Evans, Certified Clinical Herbalist

Ingredients

  • Cooking oil
  • ½ cup chopped leek shallot, or onion
  • ¼ cup chopped orange red, yellow or green bell pepper
  • 2 cups kale stems removed and chopped, leaves chopped separately
  • 3 cloves garlic minced
  • 1 tsp. cayenne or chili flakes optional
  • 2 tsp. turmeric
  • 1 tsp. coriander
  • 1 tsp. grated fresh ginger root
  • 1 lb. cod cut into chunks, you can also use raw shrimp
  • Zest from 1 lemon
  • ¼ cup unsweetened coconut flakes
  • 2 – 3 cups vegetable or fish stock
  • 1 small can 5 ½ oz. coconut milk

Instructions

  1. Add enough cooking oil to cover the bottom of a soup pan. Heat over medium heat and add leeks, peppers, chopped kale stems, and spices. Sauté until softened. Add lemon zest and garlic and sauté for another minute or two. Add chopped kale and veggie stock, and bring to a simmer. Simmer until kale is wilted, about 10 minutes. Add fish and cook for another 7- 10 minutes. Add coconut milk, heat through, and serve garnished with cilantro and a slice of lime.