Paleo Fish Soup With Coconut Milk

  1. Place coconut milk, stock, fish, lemon or lime juice, ginger, carrots and lemon grass and cauliflower (if using), into a 2-4 quart sauce pan and bring to a simmer over medium-high heat, then reduce heat until gently simmering.
  2. Stir in chopped basil leaves and season with red curry paste and sea salt, to
  3. taste. Soup is ready when fish is cooked through, about 10-15 minutes.
  4. If adding shrimp, put them in the broth after simmering for ten minutes and cook another 5-6 minutes. Remove lemongrass and serve hot, garnished with thinly sliced basil in each bowl.

coconut milk, chicken stock, fresh fish, lemon, fresh ginger, carrots, section, cauliflower, fresh basil, red curry, pepper sauce, salt, shrimp

Taken from www.epicurious.com/recipes/member/views/paleo-fish-soup-with-coconut-milk-51382431 (may not work)

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