Spicy Coconut Seafood Soup

Welcome to 2015! We’re settling back in after a 2-week holiday hiatus that started with a southwest venture for some family time, followed by a week on Hawaiian island time. Ringing in the new year without a hangover was a refreshing first (in at least 7 years); starting the first day of the year on top of O’ahu has got to stand for something, and I’m pretty pumped to find out whatever it may be.

One thing’s for sure: two weeks of vacation & holiday eats, treats and libations makes the comeback-to-reality a little startling on all systems.

This soup, however, did us a solid.

For our first meal back at home I scoured some simple recipes for something new. This Whole30 list popped up with some great ideas, but we had a few different things to work with – namely some Hatch Green Chile salsa that won’t last more than a week in my fridge. {THANKYOUTRADERJOSE!}

Spicy Coconut Seafood Soup

Serving Size: 4

Ingredients

1/2 cup heavy coconut cream
1/2 yellow onion, chopped
1 tbsp fresh garlic, minced
1 Tbsp coconut oil
1/4 cup fresh cilantro, divided
1 bag Trader Joe’s frozen seafood mix
1 red pepper, chopped
1/2 cup green chile salsa*
4 cups water
Salt to taste

Instructions

Heat the coconut oil over medium in a deep soup pan; add onions, garlic and 1/8 cup cilantro. Sauté until onions become translucent.
Add coconut cream, water, red pepper, seasonings and green chile. Mix well and bring to boil. Add seafood (thawed). Cook for 8-10 minutes, or until seafood is heated through (don’t go too long, or they’ll get all rubbery on you). Optional: mix in kale (I almost always do this with soup) and top with remaining fresh cilantro.

*any chunky salsa or even canned tomatoes works here – chef’s choice!

Coconut seafood soup
If you want a creamier texture, alter the coconut cream: water ratio to your liking. If you want more spice, by all means, dump it in! Enjoy.

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