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Spicy Thai Coconut Curry Fish Soup

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve
    Serve the broth and fish over soba noodles, prepared according to the package instructions.

Find it online: https://leannecitrone.com/spicy-thai-coconut-curry-fish-soup/