Thai Fish & Vegetable Soup with Coconut Milk

Ahh, coconut. The darling of primals everywhere, coconut is a richly satisfying source of healthful (yes, healthful!) saturated fats. Rarely does a day go by that I don't use coconut milk and oil, or at least consume a few unsweetened, dried coconut flakes in my homemade trail mix. I cook in coconut oil and use the canned, full-fat version of coconut milk for topping bowls of berries or other fruit, blending in smoothies and salad dressings, making flavorful curries, accompanying a half-ounce of dark chocolate for dessert, dressing up black coffee, and making soups like this one.

This Thai-inspired dish comes together quickly for a weeknight supper that reheats well for lunch the next day. Like most soups, it's flexible, so feel free to add additional vegetables such as carrot and zucchini. Serve with a dish of sliced cucumbers drizzled with sesame oil.

Thai Fish & Vegetable Soup with Coconut Milk

2 Tbs coconut oil

1 1/2 medium onions, julienned

1 large pasilla, julienned

2 cans vegetable stock (14.5 oz cans)

1 1/2 cans coconut milk (14.5 oz cans)

3 cups fresh tomatoes, sliced into large pieces

3 cups cauliflower, chopped into large florets

1 Tbs fresh chile paste, such as sambal oelek
1/4 tsp salt

12 oz white fish, cooked and broken into bite-sized chunks (I used baked mahi mahi, but you could use any firm, white fish and your cooking method of choice.)

1 cup fresh basil, loosely packed

Lime wedges (optional, for garnish)

Heat coconut oil in large Dutch oven over medium heat. Add onions and saute 5 minutes; add pasilla and saute 3 minutes more. Add vegetable stock, coconut milk, vegetables, chile paste, and salt. Simmer 15 minutes or until cauliflower is al dente. Add fish and heat through. Stir in basil and allow to wilt immediately prior to serving. Garnish with lime wedges or finish with a squeeze of lime juice, if desired.

Serves 8.