Pregnancy Friendly Ginger-Turmeric Snapper Rice Soup with Zucchini
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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
- 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
Ingredient noteSnapper is a moderate-mercury fish, so pregnancy guidance allows about one serving a week. This recipe has roughly 4.0 oz per serving and cooks it through, so it fits that allowance.
- 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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