Pescatarian Ginger-Turmeric Snapper Rice Soup with Zucchini
Total time50 min
Prep time15 min
Cook time35 min
4.6(25)
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Learn more →Ingredients
4 servings
For the soup
- 1 tbsp coconut oil
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- ½ cup jasmine rice, rinsed
- 5 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 cup water
- 2 medium zucchini (about 12 oz total), cut into ½-inch half-moons
- 1 lb fresh red snapper fillets, skin removed, cut into 1 ½-inch pieces
- 1 tbsp apple cider vinegar
- ¾ tsp fine sea salt, plus more to taste
For serving
- 2 tbsp fresh cilantro leaves, roughly torn (optional)
- 2 scallions, green tops only, thinly sliced (optional)
Instructions
- 1
Heat the coconut oil in a large (4–6 qt) pot over medium heat until shimmering. Add the grated ginger and ground turmeric and cook, stirring constantly, until fragrant and the ginger is just beginning to stick to the bottom of the pot, about 1 minute.
- 2
Add the rinsed jasmine rice and stir to coat in the spiced oil, about 30 seconds. Pour in the chicken broth and water, increase the heat to medium-high, and bring to a boil.
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