Thai-Style Halibut Soup

Ingredients such as coconut milk and red curry paste create a pleasing combination of Thai flavors.

Ingredients

  • 1 carton (32 oz or 900 mL) chicken broth
  • 1 can (14 oz or 398 mL) lite coconut milk
  • 1/2 cup (125 mL) lime juice (about 2 limes)
  • 1 tbsp (15 mL) peeled and finely grated fresh gingerroot
  • 1 tsp (5 mL) Thai red curry paste
  • 1 can (15 oz or 398 g) whole baby corn
  • 1 can (15 oz or 425 g) straw mushrooms
  • 6 halibut fillets (4 oz/125 g each), 1 in. (2.5 cm) thick
  • 1/4 cup (50 mL) snipped fresh cilantro
  • 3 cups (750 mL) hot cooked rice

Directions

  1. Combine broth, coconut milk, lime juice and gingerroot in (4-qt./4-L) Casserole. Whisk in curry paste using Silicone Sauce Whisk. Drain corn and mushrooms; add to Casserole and bring to a boil. Reduce heat and simmer over medium heat 5 minutes.

  2. Add halibut fillets to soup; cover and simmer 6 minutes or until halibut is opaque throughout. Remove soup from heat; stir in cilantro.

  3. For each serving, spoon 1/2 cup (125 mL) rice into bottom of bowl. Using Chef's Tongs, remove one halibut fillet from soup and place on top of rice. Ladle soup around rice using Nylon Ladle.

Yield:

  • 6  servings of 1 1/2 cups (375 mL)

Nutrients per serving:

Calories 350, Total Fat 9 g, Saturated Fat 4 g, Cholesterol 35 mg, Carbohydrate 38 g, Protein 30 g, Sodium 780 mg, Fiber 3 g  

U.S. Diabetic exchanges per serving:

2 starch, 1/2 fruit, 3 low-fat meat (2 1/2 carb) 

Cook's Tips:

Thai red curry paste is characteristic of this Asian cuisine. It is available in Asian specialty markets or the ethnic food section of many supermarkets. 

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