Thai Blackcod Soup

We have had the privilege of co-hosting 2 seafood cooking classes with chef, coach, and nutritionist, Katie Hardie of Hardie Peak performance. Her use of fresh ingredients and simple way of instructing makes cooking fun, easy, and so delicious. This here is one of my favorite dishes she made during one of our classes. It has a zesty zing to it and is so fresh and vibrant. I promise if you like Thai food this is a keeper. We are looking forward to learning from and cooking with her again this spring!

Thai Soup with Black Cod

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Ingredients

  

• 1 tablespoon coconut oil
• 1/2 cup thinly sliced shallots from 1-2 large shallots
• 1 tablespoon minced fresh ginger
• 2 tablespoons Thai green curry paste
• 4 cups chicken broth simmer chicken frame in water with lime for 4+ hours and strain
• 1 can 13.5 fl oz coconut milk
• 2 tablespoons fish sauce
• 2 Tbsp coconut aminos
• salt to taste
• 2 tablespoons fresh lime juice from 3 limes
• 1/2 teaspoon turmeric fresh root if available
• 4 oz thin rice noodles
• 6 4oz Sablefish (Black cod)
• Handful chopped fresh cilantro
• 3 scallions thinly sliced
• Sriracha sauce
• Lime wedges

Instructions

 

• Heat the oil in a medium soup pot over medium-low heat. Add the shallots and ginger and cook, stirring frequently, until softened, 3 to 5 minutes. Add the green curry paste and cook, stirring constantly, for 1 minute more. Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric; bring to a gentle simmer. Continue simmering, uncovered, for 5 minutes.
• Meanwhile, cook the rice noodles according to the package instructions.
• When ready to serve, taste the soup and adjust the seasoning. Sear black cod skin side down first on cast iron or pan. When cooked almost half way through, flip. Divide the noodles and chicken into serving bowls. Ladle the broth over top, add fish skin side up to keep crispy, and sprinkle with cilantro and scallions. Serve with Sriracha sauce and lime wedges.