This soup is a bit simpler than your average Thai fish soup, and uses a few less ingredients. Fish and coconut may sound strange to you if you’ve never tried it, but it’s a tasty combination that will surprise you. I used cod and bay scallops, but you could really use any fish and shellfish combination you wanted. My little one isn’t eating shellfish yet, so I scooped out his portion before adding the scallops. Leftovers are great the next day, but you won’t want to keep it past that.
Coconut Fish Soup
serves 6
2 cloves garlic, minced
1/2 onion, finely diced
1 tablespoon olive oil
1 lb potatoes, chopped into bite sized pieces (I used mixed baby potatoes, skin on)
2 stalks lemongrass, finely diced
3 cups chicken stock
14 oz can coconut milk
1 lb white fish (I used cod), cut into bite sized chunks
1 lb bay scallops
fresh parsley or cilantro for garnish
Heat your oil over medium low heat in a large stock pot. Saute your onions until soft and translucent. Add your garlic and cook for a minute or two more, just until fragrant. Add your potatoes, lemongrass, coconut milk, and chicken stock. Lower to a light simmer, and cook until your potatoes start to soften. You want to take care not to overcook your potatoes, because they will fall apart in the soup. Once the potatoes start to become a bit tender, add your fish and scallops. Continue simmering for about 2 or 3 minutes, or until fish and scallops are cooked through. Salt and pepper to taste, and serve it hot with your favorite crusty bread!