Coconut Curry Fish Soup

Ingredients:

• 1.25 lbs fish skin off cut into 1 inch pieces
• 1 tbsp olive oil
• 1 small onion thinly sliced
• 1 bell pepper (any color) stems seeds removed cut into small pieces
• 2 tbsp chopped cilantro stems plus
• 1 tbsp minced ginger root
• 1/2 cup chopped kale
• 1/2 cup thin sliced leeks
• 2 tbsp green curry paste
• 2 tbsp rice vinegar
• 1 can light coconut milk
• 8 ounces stock (fish, clam, or shrimp)
• salt and pepper to taste
• Cooked rice or cooked thin rice noodles for serving

• 1 Thai chili seeds removed thinly sliced for garnish
• 1/4 cup fried shallots for garnish(optional)
• 1/2 cup cilantro leaves for serving

Directions:

1. Heat oil in a large deep skillet. Add onions, pepper, kale, leeks, ginger, and cilantro stems.
2. Cook, stirring occasionally, until tender (12-15 mis).
3. Add curry paste and cook until fragrant (about 1 min). Add vinegar and boil until most of it is evaporated.
4. Add coconut milk and stock. Set it to a simmer.
5. Prepare fish by seasoning with salt and pepper.
6. Place the fish into the same skillet, remain at simmer, stirring gently a few times, until fish is just cooked through but not falling apart (about 4 mins).
7. Serve in bowls over rice or noodles.

*Optional: Garnish with cilantro, chilies and shallots

*You can cook the fish separately and then +/-10 mins before serving incorporate that in your soup.