Best Coconut Fish Soup Recipes

PALEO FISH SOUP WITH COCONUT MILK image

Yield 4 people

Number Of Ingredients 13

1 can coconut milk, about 14 ounces (NOT "light" or reduced fat)
3 cups chicken stock (see recipe on page 72) or fish stock (see recipe on page 100)
1 pound fresh fish, skin removed, cut into 1 inch dices (any kind or combination, but preferably a cold water, oily fish variety)
Juice of 1 lemon or 2 limes
2 teaspoons fresh ginger, peeled and grated or minced
1 or 2 carrots, sliced into thin "coins" or fine julienne strips
3 inch section of lemongrass (optional)
1 head of cauliflower, separated into small florets and steamed (optional)
4 fresh basil leaves, chopped, plus extra leaves cut into thin slices for garnish
Thai red curry paste (1/2 teaspoon or more)
Dash of Tabasco or other brand hot pepper sauce, or to taste (may also use red pepper flakes)
Sea salt and freshly ground black pepper, to taste
1/2 pound peeled shrimp (optional)

Steps:

Place coconut milk, stock, fish, lemon or lime juice, ginger, carrots and lemon grass and cauliflower (if using), into a 2-4 quart sauce pan and bring to a simmer over medium-high heat, then reduce heat until gently simmering. Stir in chopped basil leaves and season with red curry paste and sea salt, to taste. Soup is ready when fish is cooked through, about 10-15 minutes. If adding shrimp, put them in the broth after simmering for ten minutes and cook another 5-6 minutes. Remove lemongrass and serve hot, garnished with thinly sliced basil in each bowl.

Coconut Fish Soup image

Provided by iknitok

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs fish heads, and carcasses (white fish, like snapper or cod)
7 cups water
1 large onion, roughly chopped
2 teaspoons salt
1/2 teaspoon pepper
1 chili, small & left whole
1 tablespoon lemon juice
2 cups unsweetened coconut cream (I use coconut-flavoured reduced skim milk for a low-fat version)
6 -12 lemon slices
6 green onions, chopped

Steps:

Bring first 6 ingredients to simmering point and maintain gently until fish is soft and stock is full of flavour.
Skim periodically for a clear broth.
Strain off stock and adjust seasoning if necessary.
Alternatively, you may use a commercial fish stock, but it will taste entirely different and not authentic.
Stir in lemon juice & coconut cream and heat thoroughly - DO NOT BOIL.
Serve in bowls. Garnish with lemon slices & chopped green onions.

Nutrition Facts : Calories 17.9, Fat 0.1, Sodium 787.1, Carbohydrate 4.4, Fiber 1.1, Sugar 1.6, Protein 0.7

COCONUT FISH SOUP image

Yield 4

Number Of Ingredients 16

2 inches galangal, or ginger peeled and sliced
2 stalks lemon grass, remove outer leaves and slice diagonal
3 cups coconut milk
3 cups water
1 1/2 pounds cod fillets, or other firm flesh white fish, cut into 3/4 inch cubes
1 small onion, quartered and sliced crosswise
3 whole jalapeno, cut into large slivers
4 fresh kaffir lime leaves, thinly sliced
2 cups tomatoes, diced, if using canned drain first
2 cups mushrooms, optional, sliced
fish sauce, to taste
2 whole limes, juiced, to taste
1/4 tablespoon stevia (liquid), to taste
1/2 teaspoon salt, to taste
1/4 teaspoon pepper
1 handful cilantro

Steps:

Smash and bruise the galangal and lemongrass to release the aromatic oils and place in soup pot. Spoon as much of the cream off the coconut milk and save for later. Add the remaining watery part along with 3 cups water to soup pot. Bring to a boil and simmer for 10 - 15 minutes. In the meantime clean and prepare the fish, then store in refrigerator. After the herbs have simmered sufficiently to draw out their flavors, add the sliced onion, slivered peppers and kaffir lime leaves. Simmer 3 minutes. Then add the tomatoes, optional mushrooms and reserved coconut cream. Stir well to blend into the broth and season to taste with fish sauce. Bring to a slow boil over medium heat. When the soup has reached the boiling point add fish, and half of the lime juice. Stir then taste, adding more lime juice as needed. Adjust the sour and salty flavors with enough sweetener to return the sweet, rich taste of coconut milk. Just as the fish turns opaque, turn off heat and season with salt to taste, pepper and cilantro. Serve hot.