Coconut Fish Soup Recipes

THE BEST THAI COCONUT SOUP

Steps:

• Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

COCONUT FISH CHOWDER

Steps:

• Heat vegetable oil in a large saucepan over medium heat. Add onion, red-pepper flakes, and coarse salt; cook until onion is soft, about 5 minutes. Add water and thawed frozen corn kernels. Bring to a boil; reduce heat, and simmer until corn is tender, 4 to 5 minutes.
• Using a slotted spoon, transfer 1 1/2 cups corn and onions to a blender. Add coconut milk; blend until smooth.
• To pan, add red snapper fillets. Simmer until opaque throughout, about 5 minutes. Return corn puree to pan. Break up fish with a spoon; heat until just warmed through (do not boil).
• Remove from heat; stir in 3 to 4 tablespoons fresh lime juice and 2 tablespoons chopped fresh cilantro. Serve immediately with lime wedges, if desired.

COCONUT-CURRY MONKFISH SOUP

Steps:

• Heat oil in a large straight-sided skillet over medium. When oil shimmers, add onion, bell pepper, ginger, and cilantro stems; season with salt. Cook, stirring occasionally, until vegetables are tender and golden in places, 12 to 15 minutes. Add curry; cook until fragrant, about 1 minute. Add vinegar; boil until mostly evaporated. Add coconut milk and clam juice; bring to a simmer.
• Generously season fish with salt and pepper; stir into skillet. Reduce heat to medium-low. Cook at a bare simmer, stirring gently a few times, until just cooked through but not falling apart, about 4 minutes. Ladle into bowls with rice, top with cilantro leaves and chile, and serve.

COCONUT FISH STEW WITH BASIL AND LEMONGRASS

Steps:

• Heat oil in a medium pot over medium heat. Add shallots and garlic and cook, stirring, until shallots are softened, 3 to 5 minutes. Stir in stock, coconut milk, lemongrass, jalapeño, vinegar, fish sauce, sugar, salt and lime zest. Simmer for 10 minutes.
• Stir in seafood and herbs. Cook 2 to 3 minutes. Stir in lime juice and serve, with rice if desired. (Note: Without rice it's more soup than stew.)

COCONUT FISH SOUP

Steps:

• Bring first 6 ingredients to simmering point and maintain gently until fish is soft and stock is full of flavour.
• Skim periodically for a clear broth.
• Strain off stock and adjust seasoning if necessary.
• Alternatively, you may use a commercial fish stock, but it will taste entirely different and not authentic.
• Stir in lemon juice & coconut cream and heat thoroughly - DO NOT BOIL.
• Serve in bowls. Garnish with lemon slices & chopped green onions.

VATAPA FISH SOUP WITH COCONUT MILK

Steps:

• In a large stock pot, heat the dende oil over medium low heat. Add the onion, garlic, ginger, and chiles. Cook for about 10 minutes, stirring occasionally, until the vegetables are well softened. Add the tomatoes, lime juice, ground shrimp, and cashew butter and stir together for 1 minute more. Begin adding the chicken stock, 1/2 cup at a time, stirring all the time to keep the mixture smooth. Add the coconut milk, cilantro, salt, and Tabasco.
• When ready to serve, brush a very large, deep skillet or saucepan with a little oil and place in the fish in a single layer. Place the pan over medium low heat and, when it just begins to sizzle, pour in the broth mixture and slowly bring up to a simmer. Cook for about 8 minutes, or until the fish is opaque, adding the shrimp for the last 2 minutes of simmering time. Distribute the fish evenly among 6 or 8 bowls. Taste the broth for seasoning and pour over the fish. Squeeze a wedge of lime over each bowl and drop it in. Garnish with cilantro sprigs, if desired, and serve.