Fish Soup with Coconut Milk

What’s in it:

  • Coconut milk
  • Seafood stock
  • Sockeye salmon (6 to 8 ounces)
  • Ginger Root (2 TBSP)
  • Cauliflower Rice
  • Shrimp

How to make it:

Add one part coconut mild to four parts seafood stock, in a sauce pan. Add 6to 8 ounces of chopped sockeye salmon, finely shredded ginger root (2 Tablespoons), and cauliflower rice (you can add any vegetables you want: carrots or celery are additional options). Cook on the stove for 15 to 20 minutes, add shrimp a few minutes before the time is up. Dish out and place cauliflower rice on top.

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