Thai Coconut Soup with Tilapia
Wahoooooo!!! We have been praying for rain over here on the West Coast….and it’s finally here!
Driving home from a weekend in LA, I was dumped on by some legit precipitation. AWESOME! This winter has been filled with way too many days in the 80’s. I am loving this small taste of winter. First things first, a little crackle in the fireplace is a must!
The crackle and warm glow of the fireplace needed the addition of some amazing homemade soup. A quick hunt through the pantry gave me a good starting point.
Oh yes, I’m thinkin’ “How about some Thai coconut soup…” YUM!
Grabbing a couple of frozen tilapia filets from the freezer, I began to layer in some flavors. Disclaimer up front: I didn’t have such exotic elements as kaffir lime leaves or lemongrass camping out in my fridge….but watch me make-do! 😉
First off: four cloves of garlic, minced…along with three portobella, chopped.
Then I layered in some fresh ginger, a three inch segment that I minced (don’t bother peeling…the skin adds flavor and keeps the fussiness to a minimum…ain’t got no time for that!).
Then I added my baby corn….
And my bamboo shoots…..
and my coconut cream…..
And finally my broth…you can use 4 cups of chicken broth here, but I used some homemade bone broth for the health benefits and the flavor (don’t worry, I will tell you what the heck bone broth is on Trendy Tuesday).
Now here is the beautiful trick to cooking anything of Asian influence….you must strike a balance. Think yin and yang, if you will. You must have the presence of sweet, sour, salty, and spicy.
Typically, for anything Thai, I would use fish sauce for my salt component….however, I had just used mine up last week and I haven’t remembered to restock at the super market as of late (gahhh, annoying). So, instead, I reached for some Tamari….it’s simply a gluten-free soy sauce option that works fine for this dish. Just pour in 2 tablespoons into your bubbling broth.
Now for the other elements….
The juice of 4 limes helps the flavors to develop. Then, I just sliced a jalapeno in half and dropped it into the soup, seeds and all.
Next, I simply added half a tablespoon of sugar.
My final addition was some noodles….it’s not traditional, but I was really craving the texture and slurpiness of long, thin noodles.
If mung bean noodles, or glass noodles, are new to you, then you have got to try them! They are super simple to make, they are GF and they are a great addition to a balanced diet. I simply dropped them into my soup and let them cook in the broth.
Ohhh yesssss! Topped with some fresh chopped jalapeno and cilantro, this soup totally hit the spot for some rainy, winter weather.
Haha, I’m on my second bowl right now!
This Thai inspired soup with tilapia is perfect for any cold, rainy season.
- 3 Tilapia filets
- 4 cups bone broth
- 1 can coconut cream
- 4 limes, juiced
- 3 portobella mushrooms, chopped
- 4 cloves garlic, minced
- 3 inch piece of ginger, minced
- 1 can bamboo shoots
- 1 can baby corn
- 1/2 tbsp sugar
- 1 jalapeno, sliced in half
- 1 jalapeno, chopped (for garnish)
- 2 tbsp fish sauce, or tamari
- 2 bunches dry mung bean noodles
- 1 bunch cilantro, chopped (for garnish)
Saute the fish with the garlic, mushrooms, and ginger in olive oil.
Add the corn, bamboo shoots, and coconut cream in a large pot.
Once it's boiling, add in the broth and the remainder of ingredients, including the noodles. Find a great bone broth recipe on our blog!
Boil until the noodles are soft. Then garnish with chopped jalapenos and cilantro. Bon Apetit!