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Guillot's Thai Curry Coconut Crappie Soup
This one's a winner if you like Thai Food!
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I knocked down 3 bowls before I had to make myself get away from the Bar. Very easy and lite.
5 Large Crappie fillets
3 Tbsp Organic Coconut oil (must be Organic)
1/2 a large Yellow Onion diced
1/2 a large green Bell Pepper I sliced then cut in half
1 monster Toe Elephant Garlic or 2 regular Elephant Garlic Toes minced
2-3 medium Red Potatoes cubed up
2 cups Matchstick Carrots
1 Tomato diced
3 cups Swanson's Chicken Broth (must be Swanson's for best flavor)
1 14oz Can Unsweetened Coconut Milk
2-3 Tbsp Thai Red Curry Paste
1 Tbsp Fish Sauce
PF Chang's Red Chili Hot Sauce to taste (use at the table)
Salt & Pepper to taste
Use big fish, the too big to fry well fillets. Chunk them into 2in chunks. Salt & Pepper then set aside. Add the coconut oil to your soup pot to warm up first then add the garlic, onion, & bell pepper - cook till soft. Add the potatoes and fry a bit till they are sticking in the pot if not stirred. Once sticking add the carrots & tomato, stir fry just a bit. When sticking starts again add the 3 cups of Swanson's chicken stock. Bring to a simmer and cook till the potatoes are tender. Once the potatoes are tender add the can of coconut milk, Fish Sauce, Curry Paste, and the Crappie chunks, stir to combine. Bring back to a simmer and as soon as you see a single piece of fish break remove your pot from the heat.
After serving place the PF Chang's Korean style Red Chili sauce in easy reach. It's good without the Chili sauce but outstanding with just a little added at the table. Enjoy.
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