Creamy Coconut Soup

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This is a super tasty dish I made a while back. I really wasn’t sure how I would feel about fish in my soup, but it turned out way better than I anticipated! It only takes about 30 minutes to make and fed my family of four.


  • 2 tablespoons oil (I prefer coconut or olive)
  • 1/2 small onion, chopped
  • 1 tablespoon fresh ginger, chopped (or use the powdered stuff like I do!)
  • 1/2 teaspoon red pepper flakes (more or less, depending on your heat preference)
  • 2 teaspoons curry powder
  • 2 cups low sodium chicken or vegetable broth
  • 1 (14.5 oz) can light coconut milk, (sometimes labeled reduced fat)
  • 1 lime, juiced, plus wedges for garnish
  • 1 (6 oz) leftover baked or grilled tilapia fillet, broken into chunks
  • chopped green onion, for garnish


Heat oil in a large saucepan over medium high heat. Add onions and ginger and sauté until tender, about 3-4 minutes. Add red pepper flakes and curry powder and cook until just fragrant. Add the broth and coconut milk. Bring to a boil, reduce to a simmer, then let cook for 10 minutes, allowing the flavors to blend. Stir in tilapia pieces and continue simmering on low for 5 minutes, until fish is heated through. Squeeze in lime juice and taste for seasoning. Add salt and pepper. Serve in soup bowl sprinkled with green onion.

This is fantastic in the winter, when you really just want something warm and filling! If you try it, let me know what you think!

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