Mahi Mahi Thai Coconut Soup:

1 tablespoons olive oil
2 carrots, peeled and finely chopped – except for a few matchsticks for garnish
1/2 onion,  chopped finely
1 red bell pepper, chopped finely – except for a few thinly sliced pieces for garnish
8 oz cooked mahi mahi, chopped
1 cup cooked rice (I used brown)
2 tablespoons red curry paste (if you like it less spicy, just use 1 tablespoon)
3 tablespoons brown sugar
2 cups Asian coconut milk or cream (unsweetened, I used lite)
3 cups of chicken broth

2 tbs sweet rice flour/cornstarch
2 tbs water

2 lime squeezed


Optional:  2 tablespoons fish sauce and a few sprigs of cilantro
Note:  Reserve some of the coconut milk, carrots, and red bell pepper (and cilantro) for optional garnish.

Directions:

In a medium  sauce pan, heat olive oil on medium heat and cook chopped onions, carrots, and red bell pepper for approximately 5 minutes.  Add curry paste, brown sugar, rice, and fish sauce stirring and sauteing everything until curry paste is completely incorporated (approx. 2-3 minutes). 

Pour chicken broth and coconut milk into the pan and give it a good stir for a half minute.  Stir sweet rice flour in with 2 tbs of water and mix into the soup.

Reduce heat to medium and allow the soup to cook for 15-20 minutes. Add mahi mahi and cook for another minute until heated.

Add lime juice and serve with a spoonful of coconut milk added on top with a few matchstick carrots and a slice of red bell pepper for garnish. Enjoy!

Serves 6

1 serving is about 1 1/4 cups of soup

Enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user THEFEISTYFORK.