Paleo Thai Fish Soup Recipe!

Paleo Thai Fish Soup Recipe!

Posted by The Flavor Chef on Oct 19th 2018

We just love the taste of Thai soups! With our signature Coconut, Ginger, Mint, Lemon, Chicken Bone Broth Soup, this Thai soup reaches its full potential. We use a few types of fish here but this soup can be modified to use as few or as many as you like. By using garlic, ginger, Kaffir lime leaves, fresh lime juice, and fresh cilantro, this soup brims with flavor and has many immune boosting benefits!

This weekend, visit us at BoneBroth.com and get 10% off your order with coupon code FISHSOUP. This coupon is only good from Friday, October 19, 2018 at 12:00pm PST until Sunday, October 21, 2018 at 11:59pm PST...no exceptions!

Love is The Ultimate Spice!


Paleo Thai Fish Soup Recipe


2 to 2 ½ lbs Fish Variety: shrimp (21-26 count, peeled & deveined), sea bass, cod, salmon
2 tbsp coconut oil 1 onion, diced
6 cloves garlic, minced 1 to 2 inch piece of ginger, grated
8 oz mushrooms (shiitake, cremini, or button) 1 red bell pepper, diced
sea salt, to taste 1 can coconut cream or milk
2 packs The Flavor Chef Organic Coconut, Ginger, Mint, Lemon, Chicken Bone Broth Soup 5 Kaffir lime leaves
3 tbsp fresh lime juice ¼ cup fresh cilantro, chopped (leaves & stems)
1 -2 tbsp green (red or yellow works too) curry paste (optional) 1 tbsp fish sauce (optional)


INSTRUCTIONS:

Begin by having all of your fish and shrimp cleaned, cut, dried, and ready to cook.

In an 8 quart sauce pot on medium high heat, add the coconut oil and then add the onions, garlic, and ginger, and allow to sweat for 4 to 5 minutes, stirring as necessary. Now, add the sliced mushrooms and diced bell pepper. Season with sea salt and cook for 4 to 5 minutes, allowing the mushrooms and bell pepper to cook and release their flavors. Add the Coconut, Ginger, Mint, Lemon, Chicken Bone Broth Soup, the Kaffir lime leaves, and the can of coconut cream or milk. You can now also add the optional curry paste and fish sauce. Bring to a brief simmer and add all of the fish. Allow the fish to gently cook for 5 to 8 minutes or until the fish is cooked through.

Chef's Tip: Do not boil the fish and do not overcook the fish.

As soon as the fish is cooked, add in the fresh squeezed lime juice and half of the cilantro. Place in bowls and serve with extra limes and cilantro. You can also garnish this soup with fresh diced avocado and your favorite hot sauce.

Bon appétite!