Paleo Fish Soup With Coconut Milk

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["1 can coconut milk, about 14 ounces (NOT ""light"" or reduced fat)", "3 cups chicken stock (see recipe on page 72) or fish stock (see recipe on page 100)", "1 pound fresh fish, skin removed, cut into 1 inch dices (any kind or combination, but preferably a cold water, oily fish variety)", "Juice of 1 lemon or 2 limes", "2 teaspoons fresh ginger, peeled and grated or minced", "1 or 2 carrots, sliced into thin ""coins"" or fine julienne strips", "3 inch section of lemongrass (optional)", "1 head of cauliflower, separated into small florets and steamed (optional)", "4 fresh basil leaves, chopped, plus extra leaves cut into thin slices for garnish", "Thai red curry paste (1/2 teaspoon or more)", "Dash of Tabasco or other brand hot pepper sauce, or to taste (may also use red pepper flakes)", "Sea salt and freshly ground black pepper, to taste", "1/2 pound peeled shrimp (optional)"].

Yes, Paleo Fish Soup With Coconut Milk falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.