Spicy Fish Thai Soup

• 1/2 inch ginger grated
• 3 cloves minced garlic
• 1 inch onion sliced thinly shape of half moons
• 2 tablespoons canola oil
• 1 whole red pepper sliced
• 1 green chili long, minced, optional
• 1 teaspoon Thai red curry paste
• 2 cups low sodium chicken stock
• 2 tablespoons fish sauce may need more to taste
• 1 tablespoon granulated sugar
• 1 cup coconut milk
• 2 ounces filets halibut

1. Pre-heat a large wok or deep soup pot.
2. Once hot (not screaming hot, but hot), add oil and drop heat to medium-low.
3. Than add the onions, garlic and grated ginger.
4. After 2 minutes, add the red pepper and chili.
5. Stir/cook until onions are translucent.
6. Add the Thai red curry paste and mix well with onions/peppers.
7. Then add chicken stock (or fish stock if you have it), fish sauce and granulated sugar.
8. Bring to a boil then reduce to a simmer.
9. Add 1 cup of coconut milk (I actually use a creamed coconut that comes in a box and add water - Let's Do...Organic makes this product). Do not boil! Otherwise, milk might curdle.
10. After 3 minutes, add the fish fillets and do not move! Make sure the fillets are covered with liquid and let cook for 7-9 minutes, depending on size of your fillet.
11. Serve hot in large bowls with or without rice!

ginger, garlic, onion, canola oil, red pepper, green chili, red curry, chicken stock, fish sauce, sugar, coconut milk, filets halibut

Taken from www.yummly.com/recipe/Spicy-Fish-Thai-Soup-1672560 (may not work)