Ginger Turmeric Fish Soup with Coconut Milk

September 25, 2018

 

As Fall begins, I am looking forward to staying in and cosiing up in front of the TV with a nice warm bowl of soup. I found this Ginger Turmeric soup a year ago in Doctor Mark Hyman's cookbook titled " Eat Fat, Get Thin" and while I have adjusted it to my own taste I think it's by far the best recipe I have discovered so I thought I'd share it with you!

Ginger and Turmeric have anti-inflammatory properties and nothing beats the wonderful healing power of whole foods. What do you consider Whole food? Anything that came from the earth and Ginger and Turmeric are roots that beautifully infuse this soup  with an exotic fragrance and flavor!

 

The recipe in the book calls for any type of white fish; I chose to use Haddock because of its mild taste and texture. 

 

Ginger Turmeric Fish Soup with Coconut Milk

 

Ingredients: 

1 tablespoon of Coconut Oil

1 Small yellow onion, thinly sliced

1 tablespoon of Minced Ginger

1 tablespoon peeled and minced fresh turmeric

2 garlic cloves, minced

1 ( 13.5-ounce) can of full fat coconut milk

2 cups of chicken stock

2 tablespoon of fish sauce

1 tablespoon of rice vinegar

1 large broccoli crown, florets cut into 1-inch pieces

1 pound of white fish such as Haddock

1/2 cup of fresh cilantro leaves chopped

1 lime, cut into 4 wedges

 

In a Dutch oven, warm the coconut oil over medium heat until melted. Add the onion and cook, stirring occasionally, until softened and translucent, 3 to 4 minutes. Stir in the minced ginger, turmeric, and garlic and cook about one minute. Add the coconut milk, chicken stock, fish sauce, and vinegar, bring to a simmer, and cook for 10 minutes. Stir in the broccoli and cook for about 5 minutes. Gently add the fish, and cook until it is opaques throughout for about 5 minutes. Gently stir in the cilantro. With a big spoon pour the soup into bowls, and garnish with Lime wedges on the side.

 

Calories per serving: 314, Fat: 15 g, Saturated Fat: 10 g, Cholesterol: 54 mg, Fiber: 4 g, Protein: 27 g, Carbohydrates: 19 g, Sodium: 1016 mg

 

Reference: 

Hyman, Mark. The Eat Fat, Get Thin Cookbook: More Than 175 Delicious Recipes for Sustained Weight Loss and Vibrant Health (p. 142). Little, Brown and Company. Kindle Edition. 

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