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Spicy Fish Curry Soup
Calories 189 kcal
Ingredients
- 1 lb White fish fillet (cleaned and cut into 1 inch cubes)
- 2 c Bone broth*
- 4 tbsp Red curry paste
- 1 can Coconut milk
- 2 Carrots (diced)
- 1 c Red cabbage (sliced)
- 2 Zucchinis (small, diced)
- 1/2 c Onion (diced)
- 3 tbsp garlic (minced)
- 1 tbsp Coconut oil
- 1 tsp Salt
- 1 c Fresh cilantro (chopped (as garnish))
- Powdered cayenne (to taste (optional))
- Paleo-friendly sriracha** (optional)
Instructions
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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.
Recipe Notes
* Bone broth: https://ultimatepaleoguide.com/super-easy-bone-broth-crockpot/
** Sriracha: http://nomnompaleo.com/post/36060636540/paleo-sriracha-homemade-20-minute-sriracha
Nutrition Facts
Spicy Fish Curry Soup
Amount Per Serving
Calories 189
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Cholesterol 25mg8%
Sodium 1090mg47%
Potassium 394mg11%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 2g2%
Protein 24g48%
Vitamin C 30.5mg37%
Calcium 40mg4%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.