Pescatarian Zucchini Coconut Fish Curry Soup
Total time45 min
Prep time15 min
Cook time30 min
5.0(14)
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Learn more āIngredients
4 servings
For the soup
- 1.5 lb cod or halibut fillets, cut into 1.5-inch chunks
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1.5 tsp ground turmeric
- Ā½ tsp ground ceylon cinnamon
- 2 medium carrots, peeled and sliced into thin rounds
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups bone broth
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 1 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (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 5ā6 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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