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Asian Coconut Fish Chowder

Coconut milk adds a soft, nutty taste to this Asian fish chowder, while also thickening it. When cooking with coconut milk or cream, don't let the liquid boil or it may curdle or separate.

  • Servings: 6

Source: Martha Stewart Living, February 2003


  • 1 tablespoon unsalted butter
  • 1 small onion, cut into very thin wedges
  • 2 garlic cloves, finely chopped
  • 4 fresh or frozen kaffir lime leaves
  • 2 cups homemade or frozen fish stock
  • 6 ounces baby potatoes, cut into 1/2-inch chunks
  • 2 stalks celery, thinly sliced on the bias
  • 1/4 pound green beans, stem ends trimmed, cut into 1 1/2-inch lengths
  • 1 one-inch piece fresh ginger, peeled and finely julienned (about 2 tablespoons)
  • 3 cups unsweetened coconut milk
  • 1 pound cod fillets, cut into large chunks
  • Coarse salt and freshly ground pepper
  • 1/2 bunch fresh chives, cut into 1 1/2-inch lengths, for garnish
  • 6 tablespoons freshly grated or desiccated coconut, for garnish


  1. Heat butter in a large saucepan or small stockpot over medium heat. Add onion, and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add garlic and lime leaves; cook 1 minute. Add fish stock, potatoes, celery, green beans, and ginger; bring to a simmer over medium heat. Cook 7 to 9 minutes.

  2. Reduce heat to low. Add coconut milk, and bring almost to a simmer. Add fish; without stirring, simmer until the fish is opaque and vegetables are tender, about 5 minutes. Season with salt and pepper. Ladle the soup into bowls; garnish with chives and coconut. Serve immediately.

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