This Thai Coconut Fish Soup is Gluten-Free and Dairy-free. A flavorsome and hearty dish that is easy to make and fresh an tasty.
Many people purchase their Cod at Trader Joe’s. I hear the prices are reasonable, the fish is wild caught and you can find it already cut into chunks at Trader Joe’s. Here in Alaska we do not have a Trader Joe’s. We have our own boat and fish for our own Salmon, Halibut and LingCod in the bay. So I usually use fresh caught halibut for most of my stews using white fish. But any white fish would work. What kind of soup do you like?
I love the seasonings for Thai dishes. Using Coconut Milk in this Thai Coconut Fish Soup makes it so flavorful plus Dairy Free! Coconut Milk has many health Benefits. It aids in weight loss and is rich in short and medium chain triglycerides, considering them to be healthy fats.
Coconut Milk balances electrolytes. It has anti-inflammatory properties. Therefore strengthening the immune system. It also is fabulous in making healthy hair and skin.
We use red curry paste in this recipe. Curry is such a fragrant and healthy spice. Did you know that curry reduces inflammation? Turmeric is the key part of curry that helps with reducing inflammation.
Curry also is a powerful agent to fight cancer. Curcumin is thought to be the agent to help prevent cancer, including prostate, breast, skin and colon cancer.
Other things that curry helps with are combating Alzheimer’s disease, aiding digestion, battles bacteria and boosts bone strength. Quite a powerhouse isn’t it!
Thai Coconut Fish Soup Gluten & Dairy FREE
- 2 lbs of Halibut Cod or other white fish, cut into 2 inches
- 2 Tbsp oil coconut oil is perfect for this
- 1/2 onion diced
- 3 garlic cloves minced
- 1/2 green pepper diced
- 1/2 red pepper diced
- 2 large carrots sliced about 1/2 inch
- 2 medium potatoes cubed
- 1 tomato diced
- 2 - 3 cups chicken or vegetable broth
- 8 oz coconut milk
- 2 Tbsp Thai red curry paste.
- salt/pepper to taste
- Season the fish with salt/pepper.
- In a large pot heat the oil and cook the onions, garlic and peppers until soft.
- Next add potatoes and carrots, cook until the potatoes have begun to brown a little. Then add the tomatoes and allow them to soften and scrape down the bottom of the pot with their juices.
- Add the broth and bring it to a boil. Simmer until the potatoes are tender, not mushy.
- Once they're done cooking, add all the fish, the coconut milk and the curry paste. The fish cooks very fast, I'll say about 3 or for 4 minutes. Turn off heat and they'll continue to cook.
- You pretty much decide how much broth to add to this, depending how "soupy" you'd like.