Preparation time: 10 minutes
Total time: 35 to 40 minutes
Makes 6 servings (about 12 cups)
Coconut milk adds a soothing balance to the spicy red curry paste in this traditional Thai soup. A generous portion of napa cabbage makes all the big flavor burst in a juicy bite.
• 1 stalk lemongrass or 6 to 7 drops of lemongrass essential oil (optional)
• 1 (2-inch) piece fresh ginger, peeled and thinly sliced (see Chef Dawn’s Tasty Tip, here)
• 2 cloves garlic
• 4 to 5 tablespoons Thai red curry paste (choose a brand with no sugar added), or more to taste
• 2 (13.5-ounce) cans unsweetened coconut milk
• 2 to 2½ teaspoons salt, or to taste
• 1 tablespoon extra-virgin olive oil
• 1 large onion, diced
• 2 or 3 large stalks celery, thinly sliced on an angle
• 1 large carrot, cut into large chunks
• 4 to 5 cups water or unsalted broth
• 2 to 2½ pounds white-fleshed fish, such as cod, haddock, hake, etc., cut into large chunks
• 2 to 3 cups chopped napa cabbage or hearty green vegetable like kale or collards
• ½ cup chopped fresh cilantro, for garnish
• Fresh lime juice, for serving
Remove tough outer leaves of the lemongrass (if using) and cut it into thin rounds. Place the ginger, garlic, lemongrass, red curry paste, coconut milk, and salt in a blender. Blend until well combined. Set aside.
Heat the oil in a large stockpot or Dutch oven over medium heat. Add onion, celery, and carrot. Cook, stirring, until the vegetables soften, 3 to 5 minutes.
Pour the coconut milk mixture and water over the vegetables. Bring to a boil. Reduce the heat to low and simmer, covered, for 10 to 15 minutes.
Add the fish. Simmer, uncovered, until the fish is cooked through, about 10 minutes. Taste and adjust the seasonings, adding more salt or curry paste as desired.
Add the cabbage. Simmer, uncovered, for 2 to 3 minutes, or until the greens are tender but still bright in color. Serve garnished with fresh cilantro and lime juice.
Calories: 448
Carbohydrate: 11 g
Protein: 34 g
Fat: 31 g
Variations
Add 1 (2-to 3-inch) piece fresh turmeric, peeled, to the blender with the coconut milk mixture and blend until smooth.
Vegetarian version: Substitute 2 pounds extra-firm tofu, drained, pressed with an absorbent towel, and cut into small pieces for the fish.
Phase 1 Meal: Serve over Cauliflower Couscous (here). For Dessert: 1 cup blueberries topped with ¼ cup plain whole-milk Greek yogurt.
Calories: 641; Carbohydrate: 25%; Protein: 26%; Fat: 49%
Phase 2 Meal: Serve over ½ cup cooked brown rice. For Dessert: 1 cup diced mango.
Calories: 671; Carbohydrate: 36%; Protein: 22%; Fat: 42%
Phase 3 Meal: Serve over ⅔ cup cooked brown or white rice. For Dessert: 1 cup diced mango.
Calories: 684; Carbohydrate: 37%; Protein: 22%; Fat: 41%