Thai Coconut Barramundi Soup

Heading into the thick of the winter months, soup is what I crave the most! Its such a versatile meal to make for either lunch or dinner.

Using Butcher Crowd’s barramundi this Thai coconut soup is one that will warm you from the inside out on even the coldest winter day!

Servings: 2

Ingredients

1 tsp Extra Virgin Olive Oil

½ Onion, diced 

1 Garlic Clove, minced

1 cm Ginger, grated

1 x 400ml can Coconut Cream 

1½ cups Bone Broth (alternatively vegetable stock or water) 

2 x Wild Barramundi Fillets, skinned & cut into cubes

80g Vermicelli Noodles

1 Red Chilli, thinly sliced (deseed if wanting less heat)

10 Snow Peas 

1 handful Spinach

1 Lime, juiced

Fresh Coriander

Salt & Pepper, to taste

Method

1. Heat oil on a medium heat in a large pot. 

2. Sauté onion, garlic and ginger for 2 minutes or until softened.  

3. Add coconut cream and bone broth to saucepan and heat for 2-3 minutes. 

4. Add barramundi and cook for 2 minutes. 

5. Add vermicelli noodles, chilli and snow peas, cook for a further 3 minutes. 

6. Turn off the heat, stir through spinach and lime juice. 

7. Serve topped with coriander and season to taste.

After some more delicious recipes?
Try these! 

• Chicken & Edamame Bean Soba Salad

• Mushroom & Onion Pork Loin Steaks

• Honey & Garlic Glazed Salmon