Red Curry Coconut Cod Chowder Recipe

Ingredients:

• 1 tablespoon coconut oil
• 2 stalks lemongrass, bruised with a meat mallet or the spine of a knife
• 1 medium yellow onion, diced
• 2 stalks celery, diced
• 1 medium red bell pepper, diced
• 4 ounces Shimeji (brown beech) mushrooms, ends trimmed
• 4 tablespoons Thai red curry paste, more to taste
• 6 cups fish stock
• Juice and zest of 2 limes, extra lime wedges to serve
• 2 tablespoons fish sauce, more to taste
• 1 1/2 pounds fresh cod fillet, deboned and left whole
• 1/2 cup coconut cream
• 3 green onions, thinly sliced on a bias
• 1/4 cup chopped fresh cilantro
• 1 Fresno chile, sliced crosswise into rings

Directions:

1. Heat coconut oil in a large pot over medium-high heat. Add bruised lemongrass, onion, celery, bell pepper, and mushrooms. Sauté until fragrant and translucent, 2 to 3 minutes.
2. Stir in curry paste. Add stock, lime juice, lime zest, and fish sauce. Bring to a boil.
3. Remove pot from heat and immediately add cod. Cover pot and set aside for 30 minutes. Cod will cook in hot broth and easily flake into smaller pieces for serving.
4. To serve, remove and discard lemongrass. Stir in coconut cream. Taste and add more fish sauce and curry paste, as desired. Ladle soup into bowls. Garnish with green onions, cilantro, and chile pepper slices. Serve with a fresh squeeze of lime juice.
5. COOK’S TIP:
6. Soup broth, without cod, can be made in advance. Store in refrigerator or freezer. When ready to make, bring broth to boil and resume with step #3.