Recipe: Slimming Thai Fish Soup

From the Vitality Food Feature ‘BOOST YOUR METABOLISM THIS FALL‘.

(Serves 4 – 5 people)

Ingredients

• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 1/2 medium red onion, sliced thin
• 1 stalk lemongrass, bruised and cut in half
• 4 lime leaves (aka kaffir), torn
• 8-14 oz organic coconut milk (depending on how creamy you like it)
• 4 cups vegetable broth
• 3 Tbsp lime juice
• 2 Tbsp coconut aminos
• 2 tsp coconut syrup
• 6 ozs scallops (peeled and deveined)
• 8 ozs white fish (cut into 1-inch chunks)
• 1-2 green onions
• 1 1/2 cups snow peas
• 1 cup red bell pepper
• Optional: 1 sliced red hot chili pepper or 1 tsp chili powder, if you like it hot
• 1/4 tsp pink unrefined salt

Garnish:

• 1 cup cilantro, roughly chopped
• 1 cup cherry tomatoes, cut in half
• 2 cups baby spinach
• 1 Tbsp Ascenta NutraSea (citrus or lemon flavour)

1. Pour stock, plus lemongrass and lime leaves, into a deep soup pot over medium-high heat.
2. Use the back of a knife to bruise the lemongrass. If using fresh lemongrass, also add the upper stalk pieces for extra flavour. Bring to a boil.
3. Add garlic, ginger, and red onion, and reduce heat to medium. Simmer 2-3 minutes.
4. Add the seafood and simmer over medium heat for 6 minutes, or until scallops and fish turn firm to the touch and are no longer translucent. Break fish apart, if needed, into bit-sized pieces.
5. Add the red pepper, snow peas, green onion, coconut milk, coconut aminos, coconut syrup, and lime juice.
6. Stir well to combine, reduce heat to gently simmer (do not boil at this point). If too sour, add more coconut syrup. If too salty, add another squeeze of lime juice.
7. Place 1/2 cup of the spinach and cherry tomatoes in the centre of each bowl and garnish with fresh coriander and Ascenta Omega 3 oil.

Substitutions That Work:
If you can’t find lemongrass, try 3 slices of fresh lemon (boil in the soup); instead of kaffir lime leaves, 1/2 tsp lime zest