Fish Soup with Coconut, Tomato, Kale, and Kabocha
Mild fish simmered in coconut broth is brightened with acidity from tomato and lime, sweetness from kabocha squash, and a savory earthiness from kale.
Servings 4
Calories 423kcal
Ingredients
- 1 tablespoon avocado oil
- 1/2 yellow onion diced
- 2 garlic cloves minced
- 13.5 ounce can diced tomatoes drained
- 1 tablespoon gluten-free soy sauce or 2 tablespoons coconut aminos
- 1 teaspoon fish sauce optional but adds umami
- 13.5 ounce cans coconut milk full fat
- 2 1/2 cup chicken stock
- 1 teaspoon gelatin
- 1 cup kabocha squash about half of 1 small squash, cut into 1-inch cubes
- salt to taste
- 1 bunch kale stalks removed and torn into bite size pieces, about 3 ounces of leaves
- 1 1/2 pounds firm white fish such as mahi mahi, cut into 1-inch cubes
- 1-2 tablespoons lime juice or to taste
Instructions
- Heat a large pot over medium-high heat. Add the oil and onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook for one minute more. Add the tomatoes, soy sauce, fish sauce, coconut milk, chicken stock, gelatin, and squash. Bring to a boil then reduce to a bare simmer and cook until the squash is soft when tested with a fork, about 20 minutes.
- Add the kale and cook for about 5 minutes, covered until wilted. Season to taste with salt.
- Add the fish and ensure that the pieces are completely submerged. Remove the pot from the heat and let stand for 10 minutes. The residual heat will cook the fish through without overcooking it.
- Just before serving, add lime juice to taste and adjust salt as desired.
Nutrition
Calories: 423kcal | Carbohydrates: 14g | Protein: 38g | Fat: 26g | Saturated Fat: 19g | Cholesterol: 124mg | Sodium: 1218mg | Potassium: 1466mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2944IU | Vitamin C: 52mg | Calcium: 130mg | Iron: 7mg