Curried Coconut Potato and Fish Soup

Curried Coconut Potato and Fish Soup

  • 1 tablespoon olive oil
  • 1/2 sweet yellow onion, diced
  • 1 clove garlic, minced
  • 1 can (14 oz) Lite Coconut Milk
  • 1 can (14 oz) 2% evaporated milk
  • 1 cup fish stock (or substitute chicken broth)
  • 1 pound red potatoes (3-4 small), cut into bite-sized pieces
  • 1 can white or yellow corn, drained
  • 2 teaspoons curry powder
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1 star anise (plus extra for garnish)
  • salt and pepper, to taste
  • 1 pound white fish, cut into bite-sized pieces (Cod works well in this recipe)
  • 3 cups fresh baby spinach

 In a large stockpot, heat the olive oil over medium heat.  Add the onion and cook until softened, 4-5 minutes.  Add the garlic and cook for 1 minute.  Add the coconut milk, evaporated milk, fish stock, red potatoes, corn, curry powder, cardamom, cinnamon, star anise, and salt and pepper.  Bring to a boil over medium heat, then reduce to a simmer.  Cover and simmer until the potatoes are tender and the flavors have developed, about 20-30 minutes.  Taste and adjust seasoning if needed.

A few minutes before serving, add the fish and spinach to the pot.  Place the lid on and let the fish poach in the broth until cooked through and the spinach is wilted, about 5 minutes.

For a dramatic presentation, serve each bowl of soup with a star anise floating on the broth.

Yields 6 servings.

WW Points Plus Value:  7 points per serving

Recipe from Curly Girl Kitchen