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Fish Soup a la Thai

Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. Stir red curry paste, fish sauce and sea salt to taste.
  3. Add fish, shrimp and bok choy and simmer for another 5 minutes.
  4. Soup is ready when fish is cooked through.
  5. 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.
  6. Enjoy!

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