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
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.