Coconut Ginger Fish and Vegetables
10 minutes to assemble
15 minutes to cook
Total Time: 25 minutes
15 minutes to cook
Total Time: 25 minutes
4 Servings

10 minutes to assemble
15 minutes to cook
Total Time: 25 minutes
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.
Ingredients
- 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
Directions
- In large skillet or wok, combine Coconut Milk and Coconut Ginger Soup Base. Bring to a boil.
- Lower heat and simmer 2 minutes.
- Add broccoli, carrots, onions and mushrooms. Simmer for 3 minutes.
- Add fish pieces. Cover and simmer for 3-5 minutes or until fish flakes.
- 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.
This is the soup everyone has fallen in love with. Add coconut milk and chicken to make Thailand’s famous Tom Ka Gai.