Fish Curry Soup with Mushrooms
Ingredients:
- 1 tbsp Coconut Oil
- 1 c Onions chopped
- 2 stalks Lemongrass ends removed and bruised
- 1 bunches Fresh Cilantro stalks removed and chopped and leaves reserved
- 2 tbsp Fresh Ginger peeled and minced
- 3 cloves Garlic minced or pressed
- 2 c Vegetable Broth
- 1.5 tbsp Turmeric
- 1 tsp Sea Salt
- 2 Carrots chopped
- 1 Sweet Potatoes peeled and chopped
- 14 oz Full Fat Canned Coconut Milk
- 1 lb Cod Filets can sub other firm white fish, deboned and cut into large chunks
- 8 oz Shrimp deveined and peeled
- 1 tbsp Lime Juice
- 4 oz Shiitake Mushrooms can sub button mushrooms or trumpet mushrooms
- 1 bunches Green Onions ends and stalks removed, cut into small rounds
Instructions:
- Heat the coconut oil in the bottom of a heavy-bottomed pot on medium-high heat. When the fat has melted and the pan is hot, add the onion, bruised lemongrass, and cilantro stalks and saute, stirring, for five minutes, or until onions are translucent.
- Add the ginger and garlic and saute for another two minutes, until fragrant. Turn off the heat and remove the lemongrass stalks, set aside.
- Add the broth to a blender and then add the onion spice mixture and blend until completely combined, about a minute.
- Place the mixture back into the pot with the lemongrass stalks, turmeric, sea salt, and carrots. Bring to a boil and then turn down to a simmer, cover, and cook for 15 minutes.
- Add the sweet potatoes, and continue to simmer for another 10 minutes, or until the vegetables are tender when pierced with a fork.
- Meanwhile, heat a small bit of coconut oil in a small skillet and saute the mushrooms until cooked and crispy, about 5 minutes. Set aside.
- Add the coconut milk and bring back to a simmer, when the mixture is hot again, add the white fish and shrimp, and cook for 1-2 minutes until the fish is opaque and shrimp is pink.
- Turn off the heat, remove the lemongrass, and add the lime juice. Taste and add salt if needed.
- Serve each bowl of soup garnished with mushrooms, green onions, and the reserved cilantro.
Nutrition
Calories: 506kcal | Carbohydrates: 28g | Protein: 37g | Fat: 29g | Saturated Fat: 24g | Cholesterol: 192mg | Sodium: 1615mg | Potassium: 1297mg | Fiber: 6g | Sugar: 10g | Vitamin A: 10197IU | Vitamin C: 16mg | Calcium: 163mg | Iron: 6mg
Tried this recipe?Let us know how it was!
Leave a Comment