HALIBUT COCONUT RED CURRY SOUP

*Alternative recipe made with rockfish or lingcod

Servings: 6-8

Ingredients

• 3 - 4 packages of Omega Mike’s halibut, lingcod, or salmon, cube

• Olive or Coconut Oil

• ½ Yellow Onion, diced

• 3 to 4 garlic cloves, minced

• ½ cup red curry paste

• 1 tbsp light brown sugar

• 1 can of coconut milk

• 2 limes, squeezed

• ¼ cup of fresh ginger, diced

• 2 tbsp of soy sauce

• 1 bushel of broccoli, chopped

• 1 red pepper, chopped

• 1 ½ cups carrots, thinly chopped

• 3 cups of chicken, vegetable, or chicken stock

• ½ cup of cilantro garnish (optional)

• Sour cream for individual bowls (optional)

• 2 cups of rice (optional)

Cooking Directions

1. Saute onions until translucent with olive or coconut oil under medium-high heat.

2. Add garlic and saute until lightly browned.

3. Add curry paste and stir constantly for 1 minute.

4. Add brown sugar and stir constantly for 1 minute.

5. Add coconut milk, stock, juice from 2 limes, ginger, and soy sauce. Reduce heat to low, cover, and simmer for 30 minutes.

6. Start cooking rice.

7. Add broccoli, red pepper, carrots and cook for 5 minutes, or until vegetables are crisp and tender.

8. Add cubed fish and cook for 2 minutes

9. Add rice and soup to a bowl and garnish with cilantro. Add desired amount of sour cream.