Coconut Fish Soup

I have a recipe for Tom Kha Gai that I plan on making very soon. Something about vegetables and coconut milk together is heaven! I love the Tom Kha Gai at Mu Restaurant in downtown Redlands. I gave this recipe a go last night. Originally I was going to do fish and veggies on kabobs and then made up this fish soup recipe and was so happy that I did. It’s very light, healthy, and a tad spicy which I love.
2 Swai Fillets or any white fish
2 lemon wedges, juice without seeds and peel
1/3 cup of Italian Parsley, chopped fine without stems
2 Tbsp. garlic, chopped
½ cup of Coconut Milk
3 cups of Vegetable broth, you can also use other broth flavors
Cauliflower, steamed and without stems
Broccoli, steamed and without stems
Shiitake mushrooms, sautéed without stems
Salt & Pepper to taste
Extra Virgin Olive Oil or Coconut Oil
Chili garlic paste
Sesame seeds
Bamboo shoots
Baby corn
Chow Mein noodles
Cut your white fish into 1” inch cubes, squeeze lemon wedges over the top of the fish and lightly salt/pepper
In a pan, drizzle a little coconut oil or EVOO and sauté the garlic and parsley until light browned, toss in your fish and cook on low until the fish is cooked on both sides.
In another pan, lightly sauté the shiitake mushrooms until softend.
Steam the heads of broccoli and cauliflower and drain the water
In a large stock pot, heat up the vegetable broth and coconut milk until boiling. Add in all 3 pans of mushrooms, fish, and vegetables and stir.
At this time you can add in your spicy goodness of Sriracha and chili garlic sauce. Don’t pour too much. You can add more once you’ve plated it.
Optional: add in cooked noodles, extra vegetables like straw mushrooms, bamboo shoots, baby corn, lemon grass, and sesame seeds.
Serve your soup in bowls. This will feed two people and you will be full afterwards. Sprinkle with sesame seeds, and a little salt and pepper.