“ A cross between seafood chowder and a traditional Thai soup, this coconut-milk based broth is filled with pieces of meaty barramundi, carrots, and potatoes, then topped with an intensely fresh herb paste. Kate, Recipe Hunter ”
- Coconut Cream
- Coconut Oil
- Fish Sauce
- Kaffir Lime Leaves
- Lime Juice
- Red Potato
- Thai Basil
- Thai Chili
This soup is somewhere in between a traditional East Coast fish chowder and the authentic Thai coconut-milk based tom kha. In her desire to create a dairy-free variation on a fish chowder, Lindsey infused the the broth in this dish with the intense flavors of ginger, garlic, Thai basil, lemongrass, and kaffir lime leaves. Along with carrots and potatoes, she also poaches cubes of meaty barramundi in the broth, a fish that can stand up in both taste and texture to the rest of the dish. To bring the entire soup to life, she dollops the soup right before serving with a fresh herb paste of cilantro, mint, and basil.
“ I enjoy the process of cooking - beginning to end. I like knowing where my food comes from and if I can make something myself, I will. I don't like to rely on pre-packaged ingredients if I can help it. ”
Lindsey is a freelance writer, food photographer, and blogger extraordinaire behind Cafe Johnsonia, where she shares her collection of real, healthful recipes from her kitchen in Utah. What we love about her style is that it’s approachable, comforting, and always homemade. In balancing her own mostly plant-based diet with her family’s love of “bacon, bread, and ice cream,” we’re left with a wonderful collection of inspirational recipes that are in reach for any night of week.
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