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In a large soup pot, sauté diced onions and garlic in coconut oil on medium until translucent and fragrant.
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Add in bone both and red curry paste. Mix well.
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Once bone broth and curry are well combined, stir in remaining vegetables (carrots, cabbage, and zucchini).
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Bring to a strong simmer and simmer for about 20 minutes.
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Turn down heat and add coconut milk, salt, and fish.
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Simmer on low for another 10 minutes or until fish turns white.
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Serve hot with a sprinkle of cayenne, paleo-friendly sriracha**, and/or chopped fresh cilantro.