Thai Fish Soup


olive oil (to coat bottom of pot)
onions (chopped)
red peppers (chopped)
fresh ginger (2-inch piece, grated or minced)
1 1⁄2 pound
salmon (cut in 1-inch cubes)
1 pound
cod (cut in 1 inch cubes)
2 cans
coconut milk
6 cups
vegetable or chicken broth
1 teaspoon
red pepper flakes (or 3 hot chili peppers, chopped)
1 pound
firm tofu (cubed)
lime (juiced)
1⁄2 teaspoon
sea salt (or to taste)
1⁄4 cup
cilantro (chopped)
1⁄4 cup
Thai basil (chopped)
10 ounces
spinach (chopped)
large servings


Coat bottom of large soup pot with olive oil. Add chopped onions and sauté till soft. Add red and hot peppers and ginger and cook till soft and onions are transparent. Add fish, coconut milk, and broth and cook till fish is cooked through. Add tofu, lime juice, and salt to taste. Last step is to add the chopped greens, cilantro, basil and spinach till just wilted.  (Recipe #828)

Dietary Preferences: