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Green Curry Zoodle Soup with Halibut

goop

This warm, bright curry soup also works served over cauliflower rice, if you prefer it to zoodles.

Serves 2

½ batch of Green Curry Paste

2 tablespoons coconut oil

½ can coconut milk

2 cups vegetable stock

⅓ pound of halibut, skin removed, cut into 2-inch cubes

1 zucchini, spiralized

To garnish:
Lime, cilantro, basil, and mint

1. In a heavy bottom pot heat the coconut oil over medium high heat. Then add the curry mixture, stir and simmer until very fragrant about 2 minutes. Then add the coconut milk and veggie stock, bring to a simmer. Add the fish, cover and cook for about 5 minutes, or until the fish is cooked through.

2. To serve, place the zoodles in your bowl and ladle the fish curry over the top. Garnish with fresh herbs and a squeeze of lime juice.

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