Thai Fish Soup from Family Circle Magazine, January 2014

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.

The Process

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.

The Verdict

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

Nothing.

Thai Fish Soup from Family Circle Magazine, January 2014
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Soup
Cuisine: Thai
Serves: 4

Ingredients
Curry Broth
  • 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)

Instructions
  1. 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.
  2. 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.
  3. 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.

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11 Responses to Thai Fish Soup from Family Circle Magazine, January 2014

  1. eliotthecat says:

    I am just not a big fish eater but your praise for this dish may have me trying this! (Is it bad that after being off work for two weeks I am hoping for one more snow day on Monday? )

    • I'm not a big fish eater either, and the thought of it in soup has never appealed. I'm glad that I went ahead and tried this though. Pleasantly surprised and ready to have a bowl of it for lunch now.

  2. Patricia Taylor says:

    I have never made a fish soup but this sounds delicious.

  3. Liz says:

    Bill would drive to Steak 'n' Shake if I made him this for dinner….BUT I could make it for myself when he's out of town. Yeah, that football game will be worse than the ice bowl. They better cover every inch of skin or there will be some serious frostbite! I'm definitely a fair weather fan….and smart enough not to go outside when it's below 0º!!!

  4. wildeinthekitchen says:

    I lived in Wisconsin for five years during grad school. I celebrated when winter was over during my fifth year! I'm not good in weather that cold!

    I think I could make this dish at home if I replaced the fish with chicken. The BF is fish phobic :)

  5. Curry and Comfort says:

    You have me totally drooling right now. I love these Thai flavors and I could eat two bowls of this for breakfast now… YUM!!

  6. Tata Mic says:

    Had something close at a Thai restaurant with some shrimp and mussels added to the fish. Will definitely try this because I love it and because I need something to really warm me up.

    • Is it still cold up there, Tata Mic? Did you guys get flooded with the rain? It got pretty dicey in Wheaton from what JM wrote me the other day. Lots of rain but rivers and lakes still frozen. Not a good combination. We loved the soup too and will definitely make it again. I hope you enjoy it. Love you.




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