Thai Sole Chowder
Debra Eller
ingredients
- 7 C chicken broth
- 3 cloves garlic
- 1/2 tsp crushed red pepper flakes
- 4 slices ginger
- 1 10 oz package frozen white beans
- 1 C corn
- 6 small red potatoes quartered
- 2 tsp grated lemon zest
- 2 tsp grated lime zest
- 2 C coconut milk
- 18 oz sole filets
- 1 tsp kosher salt
- 2 scallions
- 1/4 C fresh basil
- 3 tbsp fresh cilantro
- 2 tbsp fresh mint
directions
- 1
Combine chicken broth, garlic, pepper flakes and ginger. Bring to a boil. Simmer 45 minutes. Strain.
- 2
Add potatoes and beans, simmer 10 minutes.
- 3
Stir in lemon and lime zest and coconut milk. Turn heat to low and add fish. Cook until fish is opaque. Ladle into bowls then sprinkle with fresh herbs.
Source: Jane Cook
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