Green Curry Tilapia Soup

"Creamy coconut, rich broth with fresh basil and hot red chilies that complement the sweet and tender flavor of tilapia. Servings: 4

Ingredients

• 12 oz tilapia fillet (cut into thick chunks)

• 3/4 cup coconut milk

• 3 tbs of CurryFresh green curry paste

• 5 oz – Kabocha Asian pumpkin

• 5 oz – white onion (1/2 large onion)

• 6 oz – asparagus spears – cut into thick slices

• 4 – kaffir lime leaves

• 3 – red Thai chili chopped coarsely

• 1/4 cup – Asian basil leaves

• 1/4 tsp coarsely crushed black pepper

• 1 cup – water

• 1 tablespoon – palm sugar (alternative brown or white sugar)

• 2 tsp - fish sauce (or to taste)

• 2 tsp – salt (or to taste)

Directions

• On medium-high heat saute the coconut milk until it reduces to half of its volume

• Stir in the curry paste and sugar until fragrant

• Add the pumpkin and continue to stir for about 1 minute

• Add the white onion and asparagus and stir in for about 2 minutes

• Add tilapia and kaffir lime leaves and stir the ingredients together

• Add the water and bring to a boil

• Add the fish sauce

• Add salt to taste

• Add 1/2 of the crushed peppers

• Check that the tilapia is cooked and turn off heat

• Remove and discard the whole kaffir lime leaves. Alternatively the kaffir lime leave can also be finely sliced and then topped on the soup when you serve

• Garnish with red chilies, basil leaves, and sprinkle with crushed peppers when serving