Using a home made curry broth and fresh tilipia fillets, this Thai Fish Soup is the kind of dish that will be a family favorite after one bite.
Cold enough for you? The frigid air coming from Canada seems to be the main topic of conversation these days, and for good reason. Balmy it is not.
Remember, this is me, the one who moved south after the coldest winter the Chicagoland had experienced in, well, forever. It appears that mother nature intends to break that record and every outdoor thermometer in the northern hemisphere this weekend.
On Monday, Minnesota’s children will be home. The governor has already cancelled schools in anticipation of the arctic temperatures and wind chills. Schools in Michigan are considering doing the same thing, monitoring the weather this weekend before deciding if its necessary. Weather.com is calling it ‘life threatening cold’.
And yet, the Green Bay Packers and San Francisco 49ers will meet on a literal frozen tundra tomorrow. The wind chill could get down to -51. I don’t care if it is a wildcard game. I think it’s just stupid. And dangerous. And I’m not just saying that because I’m a Chicago Bears fan.
You couldn’t pay me to be there. Free hot chocolate and hand warmers definitely ain’t gonna cut it. I’ll be here at home dealing with my own little pocket of chilliness.
Maybe I’ll have some soup.
Friends, this is the easiest meal ever. It’s also the last in Family Circle’s ‘Healthy Family Dinners’ feature. This is what I did.
I defrosted the curry broth I had made on Sunday when I had the time to prep all the other stuff I used over the course of the week per Family Circle’s instructions.
I defrosted the extra 4 tilapia fillets I had cooked and frozen from Tuesday’s Baked Cilantro Tilapia with Brown Rice and Snow Peas. I also pulled out the containers of mixed vegetables and steamed snow peas from that same meal as well as the brown rice, all food that I made extra of just for this easy meal.
I just heated the broth and dumped stuff in.
Holy freakin’ cow, this was good. I’ve never had Thai Fish Soup before and don’t know why. It’s amazing. It’s one of those dishes that sticks in the back of your mind after eating it and makes you want another bite or two, again and again.
I had Hubby try it without telling him what it was. He loved it. When I mentioned that it was fish soup, he was shocked. He had no idea. The flavors are just so fresh and hearty and soul-warming. This is a perfect arctic freeze soup.
What I’d Do Different Next Time
- 2 teaspoons canola oil
- 1 shallot, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- ½ teaspoon sugar
- 4 cups reduced sodium chicken broth
- ¾ cup light coconut milk
- 2 teaspoons grated fresh ginger
- ½ teaspoon salt
- 4 defrosted cooked tilapia fillets
- ¾ cup cooked mixed vegetables
- ¾ cup steamed snow peas
- 1½ cups cooked brown rice
- Cilantro leaves
- Lime wedges (optional)
- For the curry broth, heat oil in a large saucepan over medium-high heat. Add shallot and saute until softened, 3 minutes. Add garlic, curry and sugar. Cook, stirring constantly, until fragrant, 1 minute. Stir in chicken broth, coconut milk, ginger and salt. Heat to boiling, then reduce heat to medium-low and simmer 10 minutes.
- In a large saucepan, heat broth over medium heat until warm, about 4 minutes. Stir in tilapia (breaking apart with a spoon), vegetables and snow peas. Heat until warmed through, about 6 minutes.
- Microwave rice until warm, 3 minutes; serve on the side or spoon into bowls. Divide soup among bowls and garnish with cilantro leaves and lime wedges, if desired.
There you have it. Six amazing, healthy meals that took just a little effort to pull together and just one shopping trip to get it all started. Family Circle, I am mightily impressed. Don’t think I’m done with the magazine yet. The next section has ten ways to cook chicken. The Chicken Tagine with Olives and Figs is looking pretty good to me right now.