Fish soup is at the top of my list of comfort foods … not any kind of soup but the one made with my bone broth, which my unique fish soup recipe calls for. Bone Broth is loaded with collagen, minerals and protein. It’s part of my protocol and my recommendation to the women in my free and private online community.
Not all kinds of fish are created equal. Unfortunately in today’s world, a lot of fish has been raised in “farm” setting which means the fish is not in its natural environment and not fed its natural food.
The best type of fish to aim for is “wild” fish which is much higher in nutrients and less toxic to our body than farm raised. Simply – “wild” fish eat its natural source of food and live in its natural habitat.
Farm raised fish is mostly feed grains or seeds which are unnatural for fish altering its composition thus making it less nutrient dense and in most cases, unhealthy for us to eat. The bottom line is stick with how nature intended people and animals to do… not what modern society has created. If you want to know more about this topic, read this post .
Nutrient Dense Fish Soup Recipe
How do you combine the power of fish and bone broth ?
Fish soup! If your bone broth is already prepared, your fish soup will take you no more than 10 minutes to prepare and 10 minutes to cook.
Such an easy week day meal! I created this fish soup recipe to be very flexible with many ingredients so it can be adapted to what you have in the fridge/ freezer.
Fish Soup a la Thai
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: 3 1x
- Cream from 1 can full fat coconut milk
- 8 cups bone broth either fish broth or chicken broth
- 1 pound fresh fish, skin removed, cut into 1 inch pieces
- 12 31/40 size shrimp, peeled
- Juice of 2 lemons
- 3 tsp. fresh ginger, grated
- 1 broccoli, separated into small florets
- 10 button mushrooms sliced
- 3 small bok choy
- 8 fresh basil leaves, chopped
- 1 tsp. Thai green curry paste
- dash of fish sauce
- Sea salt and freshly ground black pepper
- Place broth, lemon or lime juice, ginger, basil, broccoli into a 4 quart sauce pan and bring to a simmer over medium-high heat. Then reduce heat until gently simmering for 5 minutes.
- Stir red curry paste, fish sauce and sea salt to taste.
- Add fish, shrimp and bok choy and simmer for another 5 minutes.
- Soup is ready when fish is cooked through.
- Then add the coconut cream and stir. To extract coconut cream from coconut can, refrigerate the coconut milk can and the cream will raise at the top of the can. This is the cream.
- Serving Size: 3