Coconut and Asian-Spiced Fish Chowder - SippitySup

Ingredients

• 2 tablespoons coconut oil (may substitute vegetable oil)
• 1 yellow onion (peeled, halved, and thinly sliced)
• 1 clove garlic (peeled and minced)
• ½ teaspoon crushed red pepper flakes (or to taste)
• kosher salt (as needed for seasoning)
• 3 cups fish stock (may substitute clam juice)
• 4 fresh kaffir lime leaves (may substitute 2 teaspoon lime zest)
• 1 (1‑inch) piece fresh ginger (peeled and julienned)
• 6 ounces baby potatoes (cut into ½‑inch pieces)
• 2 celery ribs (thinly sliced on the bias)
• 1 bay leaf
• 3 cups unsweetened coconut milk
• ¼ pound green beans (trimmed and cut into bite size pieces)
• 1 pound firm white fish (such as halibut or cod, cut into 1‑inch chunks)
• 2 tablespoons Asian fish sauce (such as nam pla or nuoc nam)
• 1 teaspoon sugar
• cilantro (as needed for garnish)
• shredded unsweetened dried coconut flakes (as needed for garnish)
• thinly sliced Thai bird chile (as needed for garnish, optional)