I’m a big fan of soups, especially during the winter months. And the best thing about soups is that they’re really really easy to make and can be an entire meal!
This easy seafood soup is so nutritious and filling – it’s packed with vegetables, coconut milk, and your choice of seafood.
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I poured 32oz of chicken stock into a large pot and brought it to a boil. Then I added in the chopped vegetables (kale, romaine lettuce, and mushrooms) and brought the stock to a boil again. Next to go into the pot was the seafood (tilapia chunks, prawns/shrimp, and I’ve put in scallops and mussels in the past too). I would budget 1 filet of tilapia plus a bit of other seafood (e.g., 2-3 prawns/shrimp, 2-3 mussels) per person. Note that the chicken stock should cover the seafood you add in to the pot, so add extra chicken stock if needed.
Seafood cooks pretty fast (approx. 4 minutes). Check that the prawns/shrimp have turned pink, that the fish is no longer translucent in color. If you’re concerned about undercooked food, then take a piece of fish out and cut in half to ensure it’s not translucent in the center.
Last I added in the coconut cream (from the top of a refrigerated can of coconut milk), 1 teaspoon of fish sauce (optional) – I use this Red Boat fish sauce, and salt to taste. I brought the soup to a quick boil and took it off the heat as soon as it started boiling.
Included in the AIP recipe roundtable: http://www.phoenixhelix.com/2014/01/15/paleo-aip-recipe-roundtable-10/