Red Meat Allergy Friendly Coconut Fish Curry Soup
Total time45 min
Prep time20 min
Cook time25 min
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Learn more →Ingredients
4 servings
- 1 lb fresh cod or sole fillets, cut into 1½-inch pieces
- 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
- 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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