Tom Ka Plaa (Thai Coconut Fish) Recipe

Ingredients

• 1 tablespoon avocado oil, MCT oil, or extra-virgin olive oil
• 3 shallots, chopped
• 1½ tablespoons red curry paste
• 1½ cups chicken bone broth, homemade or store-bought
• 1 (13½-ounce) can full-fat coconut milk
• ¼ teaspoon fine sea salt, plus more for the fish
• 1 pound halibut fillets, cut into 2-inch pieces
• ¼ cup fresh cilantro leaves, chopped, plus more for garnish
• 2 green onions, cut into ½-inch pieces, plus more for garnish
• 1 lime juice
• 2 cups Zoodles, for serving (optional)

1. Heat the oil in a cast-iron skillet over medium heat. Add the shallots and sauté until tender, about 2 minutes. Reduce the heat to low. Whisk in the curry paste, broth, coconut milk, and salt. Simmer, uncovered, until thickened a bit, 20 to 40 minutes, depending on exactly how thick you would like the soup to be.
2. Sprinkle salt all over the fish pieces and add to the soup. Cover the skillet and poach the fish until it is cooked through and opaque and flakes easily, 4 to 5 minutes, depending on how thick your pieces are.
3. Once the fish is cooked through, stir in the cilantro, green onions, and lime juice. Immediately remove from the heat and place in serving bowls over zoodles, if desired. Garnish with additional sliced green onions and cilantro leaves.
4. Store extras in an airtight container in the fridge for up to 3 days. Store any leftover zoodles separately to keep them from getting soggy. Reheat in a saucepan over medium heat for a few minutes or until warmed to your liking, then spoon over warmed zoodles.