Thai Fish Curry Soup

This bright, flavor packed soup only gets better with time.  By the next day, the flavors come together even more, making this a great soup for meal prep.  It's also a sneaky way of adding in loads of fiber and nutrient rich vegetables and lean protein from the fish.  

Be sure to choose a heartier white fish like halibut.  Cod and haddock are too light and flakey for this dish, but halibut, tautog, striped bass and even swordfish would be great in this soup - even shrimp - just make sure its wild caught and not farmed.

If you don't like fish, you could substitute in shredded chicken or chickpeas.

Ingredients

32oz vegetable broth

2 TBS Thai red curry paste

1 TBS minced ginger 

1 garlic clove, minced 

1 8oz pkg shiitakes, sliced

1 pepper, sliced thin

1 C shredded carrots

small zucchini, quartered and chopped

1 bunch cilantro, chopped

3 scallions, sliced

1 TBS olive oil

1 lb halibut, cut into bite size chunks

Directions

1.  In a large soup pot, heat olive oil and add pepper, carrots and zucchini with a sprinkle of salt.  Let them cook down for 3-5 minutes, then add in garlic and ginger and cook another 2-3 minutes.  

2.  Stir in curry paste, then add coconut milk and broth.  Stir well to combine, and bring to a low boil.  Let it simmer uncovered for 15-20 minutes.

3.  Carefully drop in halibut pieces and push them down gently into the broth.  Let them cook in a low boil for 5-6 minutes, or until the fish is cooked through and starting to flake.

4.  Stir in cilantro and scallions and season with salt to taste.

5.  Best if made at least an hour before eating so they flavors can come together.