Fish and Coconut Cream Soup
I like to make a big batch of soup so that I can portion it out and have it ready for lunches for the week. This soup works with any vegetables that you have on hand, and probably any kind of fish or actually any protein that you want would probably be delicious!
700g frozen fish fillets (I used pollack)
1/2 daikon radish
4 cloves garlic
1/2-1 inch chunk ginger
2 bouillon cubes (I used chicken but any kind would do. You can omit this)
1 package of aloe noodles (or kelp noodles)
4 T coconut cream powder (or you could use 1-2 cups canned coconut milk)
salt and pepper to taste
Begin by assembling your ingredients.
Crush and chop your garlic and ginger. Finely slice your onion.
Heat a pan on low heat and begin cooking. You may need to add some water to prevent burning.
Next, prepare your daikon
And add to the pan. I had to use two pans to fit everything. Your onions should be fairly softened before you add the daikon. And you should probably have been adding more water as needed.
Add your bouillon cubes and break to dissolve
Add more water, enough to just about cover everything and add the coconut powder. If you use milk, just adjust the amount of water you add. It all depends on how much liquid you like. You should also add your aloe noodles, cut to desired length.
Stir to dissolve
Gently break up your fish pieces as it cooks. When fish flakes easily, your soup is done!
Dish out and enjoy!
What is your favourite coconut-based soup?