Thai Fish Soup

Hello friends of The Not So Cheesy Kitchen, it's Heather from All Roads Lead to the Kitchendropping by to share a bowl of soup with you today, because Bea has been so busy lately that she's forgotten to feed you. (Joke!) And hey, when all else fails, soup always comes to the rescue. Especially one this simple, that comes together quickly, and packs loads of flavor!

This soup came about on a clean out the pantry and fridge night, so I used a can of peas and a can of corn (I know - gasp!), along with the end of a bag of julienne carrots. But really, any frozen or fresh veggies will work here. Throw in some ribbons of greens, some snow peas cut on the bias, or some beautiful carrot coins. Switch up the herbs, or use only one kind.

As far as the fish went, I had a few fillets of tilapia and a large swai fillet that I took out of the freezer the day before, and in those went. Mild white fish is definitely the way to go here, it paired perfectly with the broth made slightly creamy from the addition of coconut milk.

You may notice the obvious crazy yellow color of my broth. That comes from the addition of turmeric in my homemade curry powder. I'd probably opt to use a curry powder without turmeric next time (though turmeric is a very Thai-inspired ingredient), just because I think it might be more visually appealing.

Oh, and I mentioned this came together quickly, right? You can have a pot of delicious soup on the table in under 30 minutes. What are you waiting for!?

Thai Fish Soup

This brothy soup enriched with coconut milk is packed with chunks of tender white fish, veggies and herbs. Switch up the add-ins to match the season!

by Heather Schmitt-Gonzalez

Prep Time: 5 minutes

Cook Time: 15-20 minutes

Keywords: simmer soup/stew dairy-free pescetarian Thai

Ingredients (serves 4)

for the curry broth:

• 2 teaspoons vegetable oil
• 3 spring onions or scallions, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1/2 teaspoon sugar
• 4 cups reduced sodium chicken broth
• 3/4 cup coconut milk
• 2 teaspoons grated fresh ginger
• 1/2 teaspoon sea salt

everything else:

• 1 pound white fish (I used a mix of tilapia and swai)
• 1 1/2 cups mixed vegetables, cut very small (peas, carrots, corn)
• 1 cup cooked rice
• 1/4 cup mixed chopped fresh cilantro, basil and mint leaves
• lime wedges

Instructions

Heat oil in a medium saucepot over medium heat. Add green onions, garlic, curry powder and sugar; cooking, stirring constantly for 2 minutes. Add chicken broth, coconut milk, ginger and salt. Bring to a boil, then reduce to a gentle simmer for 10 minutes.

Add the fish and veggies to the pot, simmer until everything is cooked through, 3-5 minutes. Stir in rice and cook for 1 minute longer. Remove from heat and stir in herbs. Serve with lime wedges for squeezing over each serving, to taste.

-adapted from Taking On Magazines and Family Circle Magazine, January 2014

More delicious soups from the sea (at girlichef):
Caldo de Camaron y Pescado (Brothy Shrimp and Fish Soup)
Manhattan Clam Chowder
Rhode Island Clam Chowder
Smoked Salmon Chowder (inspired by Pike Place Chowder)