PALEO FISH SOUP WITH COCONUT MILK

PALEO FISH SOUP WITH COCONUT MILK image

Yield 4 people

Number Of Ingredients 13

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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.