Okay I am in love with this herby coconut halibut soup. It is fresh, healthy, vibrant, and filled with some of my favorite flavors. The broth is a blend of coconut milk, olive oil, coconut yogurt, green curry, fresh ginger, bone broth and green herbs. The herbs I used for this recipe were parsley, cilantro and basil. Which all pair so well together.
I love asian flavors in recipes and this one definitely has a Thai flair to it. Adding the green curry paste and ginger gives it that extra kick. Not to mention this soup has so many amazing health benefits. The probiotics from the yogurt with the anti-inflammatory qualities from the bone broth, ginger and lemon. The perfect soup for the start of the cold weather seasons.
Green Herb Coconut Halibut Soup
Total Time: 30 minutes
Servings: 3-4
Ingredients
- 1 lb halibut *skin removed*
- 1 cup coconut milk
- 1 cup coconut yogurt
- 2 cups bone broth
- 2 tbsp olive oil + more for cooking fish
- 1 cup cilantro leaves
- 1 cup parsley
- 1 cup basil leaves
- 1 tbsp green curry paste
- 2 1-in knobs ginger
- 1 lemon *juiced*
- Sea salt + pepper
- Garnish: basil leaves, cilantro, and edible flowers
Directions
- In a blender, add in the coconut milk, yogurt, bone broth, cilantro, parsley, basil, olive oil, lemon, curry, ginger and sea salt and pepper. Blend until smooth and creamy. Set aside.
- In a large saute pan, heat up with olive oil. And the fish and sear on the first side for about 3-4 minutes and then flip. While the other side is cooking, pour in the coconut mixture. Bring the temp down to a simmer and let cook for about 10 minutes.
- Garnish with fresh herbs, olive oil and edible flowers.
