Tonight's recipe was inspired by the hake I picked up on special at Whole Foods. I've never prepared hake before, and frankly didn't know what to do with it! It struck me as a kind of benign, versatile fish that would work in a number of preparations. The caveman said he was craving a spicy soup, so that's what I made...
I think that the keffir lime leaves and lemongrass really added to the flavor of the soup. They're the kind of obscure ingredients I used to avoid buying, but they weren't too expensive and I think the purity of a Paleo diet really benefits from strong, true flavors.
Many different proteins and vegetables would work in this soup. I used mushrooms, green onion and water chestnuts for crunch.
Paleo Curry Fish Soup
1 tbs. coconut oil
1 diced onion
3 minced garlic cloves
1 1-inch knob of ginger, minced
6 cups broth/stock of choice (I used organic chicken)
1 can coconut milk
1 tbs. coconut aminos
handful of jarred, sliced lemongrass stalks & keffir lime leaves (can omit)
2-3 tsp. red curry paste
2 tbs. palm sugar
about 1 lb. vegetables of choice, chopped
1 lb. chopped protein
juice of one lime
Melt coconut oil in a large stock pot over medium heat. Add onion, cooking until soft. Add garlic and ginger, cook for one minute more. Add broth, coconut milk and lemongrass and lime leaves, if using.
Next stir in curry paste and palm sugar. Raise heat a little and bring soup to a boil, stirring to help the sugar and paste melt and blend in. Lower heat to medium once everything is thoroughly combined, and throw in protein and vegetables.
Once protein is cooked thoroughly, squeeze in lime juice and top with cilantro. Taste for seasoning and serve!
|Epic fail: coconut flour naan. Will have to keep experimenting...|