Thai Style Coconut Fish Curry or Soup

Serves: 5

Net carbs per serving: 7

Fat per serving: 25

Protein per serving: 31


·       2-3 T olive oil

·       1 T ghee

·       1-2 thai green chilis (diced thin)

·       2” fresh ginger (sliced thin or presssed)

·       3 cloves garlic (pressed or minced)

·       1 stalk leeks (sliced thin)

·       1 t cumin powder

·       2 t fish sauce

·       3 slices lime peel (about 1/4” wide and 2” long)

·       600 grams white fish fillets (e.g. haddock, cod), descaled and cut into big double bite-sized chunks

·       (Optional / recommended: 150g peeled cooked prawns)

·       (Optional / recommended: 150g shiitaki mushrooms)

·       1 can coconut milk (400ml, full fat) + 1/2 can water

·       1 bunch pak choi and/or 200g baby spinach

·       2 medium fresh lemon grass stalks (smashed a bit, by pressing down with the flat side of a chef knife and slapping the knife down with the palm of your hand)

·       2-3 kafir lime leaves

·       big handful fresh coriander (cilantro), just leaves

·       1 t salt (or to taste)


Note: a number of these ingredients can be omitted and there will still be a nice flavour.



1)    Put olive oil and ghee on low-medium heat in a large non-stick sauce pan (have matching lid ready, but left off for now)

2)    Add ginger and chilli for 1 minute, then add garlic cooking about 1 more minute (or less), then add leeks.

3)    Cook until leeks soften (about 5 mins), then add cumin, fish sauce, lime peel, kafir lime leaf, lemon grass, and mushrooms, stewing a minute or two more.

4)    Add coconut milk, fish, prawns, pak choi / spinach, and water (add more water if soup consistency is preferred over curry), then cover and cook on low heat for 10 minutes.

5)    Add salt to taste, then finish with fresh coriander (cilantro) leaves to serve.