Coconut-Curry Monkfish Soup | Recipe Cart

Name: Coconut-Curry Monkfish Soup | Recipe Cart
Total time: 40 min
Ingredients: 1 tablespoon vegetable oil; 1 small onion, halved and thinly sliced (1 cup); 1 red bell pepper, stems, ribs, and seeds removed, cut into 3/4-inch pieces; 1 tablespoon minced fresh ginger (from a 1-inch piece); 2 tablespoons chopped cilantro stems, plus 1/2 cup leaves for serving; Kosher salt; freshly ground pepper; 2 tablespoons green curry paste, such as Maesri; 2 tablespoons white-wine vinegar; 1 can (13.5 ounces) light coconut milk; 8 ounces clam juice; 1 1/4 pounds monkfish fillet, skin and dark membrane removed, cut into 1-inch pieces; Cooked rice, for serving (optional); 1 serrano, red-finger, or Thai chile (ribs and seeds removed for less heat, if desired), thinly sliced, for serving

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Coconut-Curry Monkfish Soup from Martha Stewart | 30 min prep, flavorful veggies and seafood in a creamy coconut broth | Recipe Cart

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Ingredients

1 tablespoon vegetable oil
1 small onion, halved and thinly sliced (1 cup)
1 red bell pepper, stems, ribs, and seeds removed, cut into 3/4-inch pieces
1 tablespoon minced fresh ginger (from a 1-inch piece)
2 tablespoons chopped cilantro stems, plus 1/2 cup leaves for serving
Kosher salt
freshly ground pepper
2 tablespoons green curry paste, such as Maesri
2 tablespoons white-wine vinegar
1 can (13.5 ounces) light coconut milk
8 ounces clam juice
1 1/4 pounds monkfish fillet, skin and dark membrane removed, cut into 1-inch pieces
Cooked rice, for serving (optional)
1 serrano, red-finger, or Thai chile (ribs and seeds removed for less heat, if desired), thinly sliced, for serving