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Best Fragrant Creamy Potato Coconut Curry Fish Soup

Author: Maika
Crisp kale and fish chunks cooked in a non-dairy smooth and creamy potato soup with aromatic yellow Indian curry powder, fresh ginger, garlic, and jalapenos for a kick, and fresh lemon juice for a boost of freshness.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings 4
Course: Seafood
Cuisine: Asian, Mediterranean, South Asian, Indian
Keyword: 45 Minute Meal, Blender, Curry, Dairy Free, Dinner, Easy, Fall, Fish, Food Processor, Gluten-Free, Grain-Free, Healthy, Main Meal, Mild, One Pot Meal, Pescatarian, Quick, Quick and Easy, Soup, Winter
Calories: 570.19kcal

Ingredients

Aromatic Paste

  • 1- inch ginger
  • 3 garlic cloves
  • 1 medium onion
  • 2 celery ribs
  • 1 medium jalapeno
  • ½ cup cilantro leaves

Rest of the Soup

  • 2 tablespoons olive oil
  • 1 large Yukon gold potato
  • 1 can of full-fat coconut milk
  • 1 cup low-sodium vegetable broth
  • 1 cup clam juice
  • 1 teaspoon kosher salt
  • 1 tablespoon curry powder
  • 4 cups kale shredded or chopped
  • 4 tilapia fillets
  • ½ of a lemon
  • ½ cup basil leaves

Equipment

Instructions

  • Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
  • Make the Aromatic Paste: Scrap or peel the ginger's thin skin and garlic with a spoon or knife. Cut the onion, celery, jalapeno, and ginger into chunks. Then, blend them with the cilantro in a food processor.
  • Cook the Aromatic Paste: Heat oil in a Dutch oven on medium heat and cook the aromatic paste for 5 minutes to remove the raw taste of the ginger and garlic. While the paste cooks, peel and cut the potato into medium chunks.
  • Make the Soup Base: Add the potato chunks, coconut milk, clam juice, vegetable broth, and salt. Then, cover, increase the heat to medium-high, and bring to a simmer. Cook the potatoes until fork tender, about 10 to 15 minutes.
  • Prepare the Fish: While the soup simmers, pat dry the fish fillets with paper towels and cut them into even chunks.
  • Blend the Soup: Remove from the heat. When the soup is not bubbling, puree the soup. If using an immersion blender, smash the potato chunks with the blender before turning it on. If using the blender, start on low with a cover with a whole for escaping steam.
  • Finish the Soup: Return the pot to the stove and heat just below medium. Add the curry powder and kale and simmer for 3 minutes to break down the kale. If necessary, adjust thickness and taste by adding warm water and salt.
  • Add the fish chunks and cook until tender, about 3 minutes. While the fish cooks, tear the basil leaves and set them aside. Then, add the lemon juice and basil. Taste again for salt and serve.

Nutrition

Calories: 570.19kcal | Carbohydrates: 29.31g | Protein: 40.81g | Fat: 35.19g | Saturated Fat: 23.23g | Cholesterol: 85mg | Sodium: 941.38mg | Fiber: 8.04g | Sugar: 8.21g
Tried this recipe?Mention @Just Maika Cooking or tag #justmaikacooking!