- 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 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® Plant-Based Thai Style 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.
