Thai Curry Fish Soup

Recipe and Photo By Dr. Mary Choi


🥣500 ml veggie broth
🥣Diced carrots, onions
🥣1-2 tsp of Thai curry paste
🥣1 tsp brags soy sauce (after day 16)
🥣1 tsp sugar-free fish sauce (after day 16)
🥣Ginger and garlic
🥣Salt and pepper
🥣Add Spinach and cook slightly before serving.
🥣Lime (after day 16)


On the fat-free phase:
just add everything to one pot and put on a lid and simmer. You can simmer with the lid off to reduce the broth for a richer taste. Remember to scrape the bottom of the pan and mix the sticky bits in.

Not fat-free:
Sautée onions in 1 tbsp of olive oil until translucent. Add in garlic and ginger and cook for a minute. Add in carrots, soy sauce, fish sauce, broth and fish. Cover until fish is just cooked. Simmer with lid off to reduce the broth and add spinach or kale and cook until wilted. Garnish with coriander. Squeeze lime on top before serving.

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