Coconut Sea Bass Soup with Sesame Soba Noodles

Coconut Sea Bass Soup with Sesame Soba Noodles

Prep Time: 25 minutes

Cook Time: 15 minutes

Servings: 2

Ingredients:

• 1 3.1 oz bundle dried soba noodles
• 1 tsp sesame oil
• ½ tbsp neutral oil
• 1 inch chunk ginger, peeled and finely diced
• 2-3 garlic cloves, minced
• 12 cilantro stems, leaves separated and stems finely chopped
• 2 green onions, chopped, white and green separated
• Large pinch of salt
• ½ red hot pepper, finely diced (or to taste)
• 6 oz sliced cremini mushrooms
• ½ can coconut cream
• ½ cup chicken stock
• 1 tsp coconut sugar
• 1 tsp fish sauce
• 8 oz sea bass filet(s), cut into large 2 inch chunks
• Juice of half a lime
• Chili oil, to taste

Directions:

1. Boil a large pot of water and cook soba noodles according to package directions. Drain, rinse, and set aside.
2. In a pot, heat the neutral oil over medium heat. Add the ginger, garlic, cilantro stems, and white green onion. Cook for a few minutes, stirring often. Add the red hot pepper and a large pinch of salt, stir.
3. Add the cremini mushrooms and stir to coat. After 2-3 minutes, pour in the coconut cream chicken stock, coconut sugar, and fish sauce. Bring to a simmer, then reduce heat to medium-low.
4. Pat the sea bass filets dry and season with salt on all sides. Nestle the sea bass filets in the broth, coating all sides of the filets.
5. Place a lid on the pot and cook for 5-6 minutes. The fish is done when you can flake it with a fork. Take off the heat.
6. In a bowl, add a desired amount of soba noodles and a dash of sesame oil. Mix to coat the noodles.
7. Ladle the soup into the bowl, top with more cilantro leaves, a wedge of lime, and chili oil.