Low Sodium Coconut Fish Curry Soup

Total time45 min

Prep time20 min

Cook time25 min

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Ingredients

4 servings

1 lb fresh cod or sole fillets, cut into 1½-inch pieces
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2 tbsp coconut oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 tbsp fresh ginger, peeled and grated
1½ tsp ground turmeric
1 tsp ground cumin
1 can (13.5 oz) full-fat coconut milk
2 cups chicken broth
2 medium carrots, peeled and sliced into thin rounds
1 medium sweet potato, peeled and cut into ½-inch cubes
1 tbsp apple cider vinegar
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 cups swiss chard, stems removed, leaves roughly chopped

For serving

¼ cup fresh cilantro, roughly chopped (optional)
2 tbsp fresh basil leaves, torn (optional)

Instructions

1
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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