Keto Thai Coconut Fish Chowder

The creaminess from the coconut milk contrasts with the tanginess of lime juice and the umami from the fish sauce. If you have leftover fish from last night, even better! It's light and filling at the same time, a real flavor sensation.

Serves 6

• 2 T coconut oil

• 3 cloves garlic, rough chopped

• 1⁄2 a yellow onion, sliced

• 1 stalk lemongrass, cut into 2” lengths (optional)

• 4 t red curry paste (or more to taste)

• 1⁄2 jalapeno or 2 Thai chiles, chopped

• 4 makrut lime limes (optional)

• 1 one-inch piece ginger, grated

• 5 c water or chicken broth

• 1 lb cooked halibut, or any white fish (if raw, simmer soup 10 minutes longer)

• 1 can coconut milk

• 1 c straw mushrooms or finely sliced white mushrooms

• 4 green onions, sliced thinly, white parts for soup, reserve green parts for garnish

• 3 T fish sauce

• 2 T lime juice

• 1-2 T coconut aminos

• 6 T cilantro, chopped

In a soup pot, heat the coconut oil. Add the garlic, onion, lemongrass, curry paste, chiles, lime leaves and ginger and sauté on medium heat for about 3 minutes, until the onion has softened. Add the water or broth and bring to a boil. Lower heat and simmer uncovered for 20 minutes.

Remove aromatics by straining the soup, if desired. Add the fish, coconut milk, mushrooms, and white parts of green onions. If using raw fish, bring to a boil, then lower heat and simmer until the fish is just cooked. If using cooked fish, add to soup and stir to warm through. Add fish sauce, lime juice, coconut aminos, and 3 T chopped cilantro. Simmer for an additional 5 minutes. Taste for seasoning, adding salt if needed, and more lime juice and/or fish sauce. Garnish with more cilantro and green parts of green onions.

NOTE: To make the soup vegan, replace fish with firm tofu, and fish sauce with soy sauce. Instead of chicken broth, use vegetable broth or water.