Print
Spicy Thai Coconut Curry Fish Soup
Cold season is no match for this bold and spicy superfood soup — packed with immunity-boosting bok choy, anti-inflammatory turmeric and antioxidant coconut milk. Flavorful and satisfying, this healthy soup warms the spirit while providing a strong defense against winter bugs.
Ingredients
Scale
- 1 tablespoon olive or coconut oil
- 2 large shallots, sliced thin
- 2 inches fresh ginger, julienned
- 4 garlic cloves, sliced thin
- 1 stick lemongrass (smash with the back of a knife to release flavor)
- 1 Fresno chili, thinly sliced
- 1 tablespoon red curry paste
- 1 teaspoon turmeric
- 4 cups vegetable or chicken stock
- 1 can coconut milk (13.5 fl oz)
- 1 1/2 tablespoons fish sauce
- 1/2 tablespoon sugar
- 4 bok choy, sliced 1/2 inch thick
- 1 pound halibut, cut into 1-inch cubes
- 1 lime, juiced
- Soba noodles
Instructions
- Cook the Aromatics
Heat a heavy-bottomed pot over medium heat. Add the olive or coconut oil. Once heated, add the sliced shallots and cook for a few minutes until fragrant. - Add the Aromatics
Add the ginger, garlic, lemongrass, and Fresno chili. Cook for a few minutes until everything has softened and the shallots are translucent. - Make the Broth
Add the turmeric and red curry paste to the pot. Then, pour in the broth, coconut milk, fish sauce, and sugar. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes. - Cook the Vegetables and Fish
Add the bok choy to the broth and cook for 2 minutes. Add the halibut and cook for about 3 minutes, until the fish is fully cooked. Stir in the juice from 1 lime and season to taste. - Serve
Serve the broth and fish over soba noodles, prepared according to the package instructions.