Creamy Colombian Coconut Curry Soup

Name: Creamy Colombian Coconut Curry Soup
Ingredients: 2 tbsp coconut oil; 1 carrot (peeled and sliced); ½ yellow bell pepper (seeded and sliced); ½ red bell pepper (seeded and sliced); 1 onion (sliced); Kosher salt; 2 cloves garlic (minced); 1 tsp smoked paprika; ¼ tsp red pepper flakes (or more if you like a little spice); 1 tbsp tomato paste; 3 cups fish stock; 14 oz coconut milk; 1 bay leaf; 1 lb jumbo shrimp (peeled and deveined); 1 lb littleneck clams (scrubbed); 1 lb halibut (or any other firm white fish, cut into bite-sized pieces and bones removed); 1 lime (halved); 1 bunch fresh cilantro (leaves chopped); 1 bunch fresh parsley (leaves chopped)

prescribe-nutrition.com

Creamy Colombian Coconut Curry Soup with shrimp, clams, and halibut in a flavorful coconut broth—perfect for a comforting meal.

View full recipe on prescribe-nutrition.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at prescribe-nutrition.com.

Share this recipe:

Cooking tools:

Immersion blender
Citrus press
Saucepan
Stove
Chef's knife
Cutting board
Measuring spoon
Measuring cup
Wooden spoon

Ingredients

2 tbsp coconut oil
1 carrot (peeled and sliced)
½ yellow bell pepper (seeded and sliced)
½ red bell pepper (seeded and sliced)
1 onion (sliced)
Kosher salt
2 cloves garlic (minced)
1 tsp smoked paprika
¼ tsp red pepper flakes (or more if you like a little spice)
1 tbsp tomato paste
3 cups fish stock
14 oz coconut milk
1 bay leaf
1 lb jumbo shrimp (peeled and deveined)
1 lb littleneck clams (scrubbed)
1 lb halibut (or any other firm white fish, cut into bite-sized pieces and bones removed)
1 lime (halved)
1 bunch fresh cilantro (leaves chopped)
1 bunch fresh parsley (leaves chopped)