For the fish, 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've been adding turmeric to as many dishes as I can lately, since it aids in digestion, helps reduce the accumulation of toxins in your gut, and has anti-inflammatory properties (plus a whole lot more). Plus, it's bright and sunny, and just makes me happy. Check out more recipes using this superfood in my 100 Turmeric Recipes roundup!
If you're looking for more quick and healthy seafood options, you should check out this Blackened Tilapia w/ Quick Collard Greens recipe, this Salmon and Cucumber "Noodle" Salad, and this Salmon BLT (one of my favorites). And if you're looking for more healthy soup options, check out the options listed below the recipe from the other Saturday Soup Swappers!
yield: serves 4
Thai Fish Soup
prep time: 5 MINScook time: 20 MINStotal time: 25 mins
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!
INGREDIENTS:
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.
©All Roads Lead to the Kitchen. Adapted from Family Circle Magazine, January 2014.
Created using The Recipes Generator
More healthier soup recipes from the Saturday #SoupSwappers, a group of bloggers swapping soup recipes on the third Saturday of every month, led by Wendy of A Day in the Life on the Farm:
