Recipe of the Week: Thai Fish Chowder

I just about fell over when Chick pulled this recipe out of Rachel Ray's December magazine and asked me to make it. There was just something about the idea of a fish soup that didn't sound right (and NOT Chick-like). We loved all the components, and are big Thai/Vietnamese foodies, but fish chowder has never sounded appetizing to me.

Basically, this yummy meal turned out to be a Vietnamese/Thai fish chowder, which was a perfect cold winter's night quick meal - done in 10 minutes.

Something can be said for trying a dish outside of your comfort zone.

Enjoy!
Stacy

Thai Fish Chowder

Serves 4

Ingredients:

4 oz. thin rice noodles

1 can coconut milk

1 tsp. green curry paste

salt

1 pound tilapia, cut into 2 inch pieces

8 oz. cole slaw mix (shredded cabbage)

2 limes, 1 juiced and 1 cut into wedges

1/2 cup chopped cilantro

Directions:

Cook rice noodles according to package directions

In a large saucepan, whisk together 2 cups water, coconut water, curry paste and salt. Bring to a simmer over medium heat.

Stir in the fish and coleslaw mix and simmer until the fish is opaque and cooked through, about 5 minutes. Stir in the lime juice.

Divide the noodles into 4 bowls. Ladle the chowder over the noodles and top with cilantro. Garnish with a lime wedge.


Recipe courtesy of Rachel Ray
Images courtesy of Google Images