Curried Coconut Potato and Fish Soup
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