Whole30 Thai Seafood Coconut Soup

Serves: 4

INGREDIENTS
2 14-ounce cans full fat coconut milk
2 cups low-sodium chicken broth or seafood stock
1 tablespoon fish sauce
1 jalapeno, seeded and thinly sliced or minced
2 limes
¾ pound shrimp, peeled and deveined
1 pound haddock filet, cut into 1.5-inch chunks
2 zucchini
1 carrot, thinly sliced
¼ cup chopped basil
optional: chopped mint and chopped Thai basil, for serving

INSTRUCTIONS

Zest one lime and cut in half. Set aside. Spiralize zucchini with the smallest blade setting and set aside.

Heat a Dutch oven or deep, large stockpot over medium high heat. Add coconut milk and chicken broth and bring to a boil, stirring. Add carrots, fish sauce and lime zest and squeeze the juice from the zested lime into the soup, stirring.

Reduce heat to medium low. Add haddock and stir gently. Let simmer for approximately 3-4 minutes, until fish is almost done. Add shrimp and stir gently. Allow soup to simmer for about 2-3 minutes more until seafood is cooked through (shrimp should be pink and firm to the touch, and the fish should be opaque and flake easily with a fork).

Drop a nest of zucchini noodles in the center of four large soup bowls (approximately ½-3/4 cup of zucchini noodles per bowl). Ladle soup over the noodles and let stand for approximately 2-3 minutes so that zucchini can soften a little. Slice the second lime into wedges and garnish with cilantro. Serve immediately.

From gritsandchopsticks.com