• For the soup, heat a heavy-bottomed pot over medium-low heat and melt 1 ½ tablespoons coconut oil. Add shallots, garlic, jalapeño and ginger and sweat until soft and shallots are translucent, 8-10 minutes.
  • Add cabbage and celery, stir to incorporate and continue to sweat, about 3 minutes.
  • Add the curry paste and salt and mix in well. Continue to sweat, another 2-3 minutes.
  • Add the coconut milk and vegetable stock, cover pot, and bring to a simmer.
  • Divide each plant-based fish cake into 3 equal pieces and form into small balls. They will not be perfectly round; they will have texture. This is fine. You will end up with 24 balls.
  • In a separate sauté pan over medium heat, cook balls in remaining 1 ½ tablespoons coconut oil until golden, flipping once or twice with a spoon to make sure that they are cooked through well, about 4-5 minutes.
  • Meanwhile, into the soup pot, add the frozen peas and thinly chopped mint and continue to simmer, about 2 minutes.
  • Separate cooked balls equally into 4 bowls. Add ¼ cup cilantro and approximately 1 ½ cups of hot soup into each bowl.
Thai Coconut

Fish Ball Soup

  • Preparation15 minutes
  • Cook Time 30 minutes
  • Serves 4

INgredients

  • 3 tablespoons extra virgin coconut oil, divided
  • ½ cup thinly sliced shallots
  • 2 tablespoons thinly sliced garlic
  • 2 tablespoons minced jalapeño pepper
  • 1 ½ tablespoons minced fresh ginger
  • 2 cups shaved green cabbage
  • 1 cup thinly sliced celery
  • ¼ cup Thai green curry paste
  • ½ teaspoon fine sea salt
  • 1 (13.66-ounce) can unsweetened coconut milk
  • 1 cup vegetable stock
  • 1 package Good Catch® Thai Style Plant-Based Fish Cakes, thawed in refrigerator
  • ¾ cup frozen peas
  • ¼ cup chopped fresh mint
  • 1 cup cilantro leaves

Instructions

  • For the soup, heat a heavy-bottomed pot over medium-low heat and melt 1 ½ tablespoons coconut oil. Add shallots, garlic, jalapeño and ginger and sweat until soft and shallots are translucent, 8-10 minutes.
  • Add cabbage and celery, stir to incorporate and continue to sweat, about 3 minutes.
  • Add the curry paste and salt and mix in well. Continue to sweat, another 2-3 minutes.
  • Add the coconut milk and vegetable stock, cover pot, and bring to a simmer.
  • Divide each plant-based fish cake into 3 equal pieces and form into small balls. They will not be perfectly round; they will have texture. This is fine. You will end up with 24 balls.
  • In a separate sauté pan over medium heat, cook balls in remaining 1 ½ tablespoons coconut oil until golden, flipping once or twice with a spoon to make sure that they are cooked through well, about 4-5 minutes.
  • Meanwhile, into the soup pot, add the frozen peas and thinly chopped mint and continue to simmer, about 2 minutes.
  • Separate cooked balls equally into 4 bowls. Add ¼ cup cilantro and approximately 1 ½ cups of hot soup into each bowl.