Coconut Ginger Fish and Vegetables

10 minutes to assemble
15 minutes to cook
Total Time: 25 minutes
4 Servings
10 minutes to assemble
15 minutes to cook
Total Time: 25 minutes
4 Servings
Coconut Ginger Soup Base and Coconut Milk make a flavor filled broth for poaching vegetables and fish.   It’s a quick and easy entrée to prepare on a busy night.


  • 1-13.5 oz can Coconut Milk
  • 1/2-2.1 oz box Coconut Ginger Soup Base, 1 inner envelope
  • 1/2 lb broccoli, cut into bite size pieces
  • 3 medium carrots, sliced thin
  • 1 medium onion, chopped
  • 1/2 lb mushrooms, sliced
  • 1 lb firm white fish, cut into strips
  • 2 tablespoons fresh lime juice
  • Optional: Cooked Jasmine rice


  1. In large skillet or wok, combine Coconut Milk and Coconut Ginger Soup Base. Bring to a boil.
  2. Lower heat and simmer 2 minutes.
  3. Add broccoli, carrots, onions and mushrooms. Simmer for 3 minutes.
  4. Add fish pieces. Cover and simmer for 3-5 minutes or until fish flakes.
  5. Add lime juice and gently stir together. Serve with Jasmine Rice.

In This Recipe

Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
The original, authentic Thai rice. Jasmine rice’s aromatic flavor and soft texture makes it the perfect addition to any meal.
This is the soup everyone has fallen in love with. Add coconut milk and chicken to make Thailand’s famous Tom Ka Gai.

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