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Poached Mahi-mahi in Thai Coconut Soup

Updated: Oct 10, 2022

A delicious explosion of flavors that bathes tender mahi-mahi fillets in a rich savory broth.



  • 4 mahi-mahi fillets

  • 2 Tbsp. Coconut oil

  • 2 Tbsp. Thai Kitchen red curry paste

  • Juice of 2 limes

  • 1 bunch of green onions, sliced

  • 1 cup sliced mushrooms

  • 3 cloves garlic, minced

  • 4 cups chicken bone broth

  • 1 can full-fat coconut milk

  • Large handful of spinach

  • 1/4 cup cilantro, chopped

  • Salt&pepper to taste


  1. Rinse & pat dry fish.

  2. In a Dutch oven heat to med-high heat.

  3. Melt coconut oil and sauté; green onions, mushrooms & garlic until soft.

  4. Turn down heat to medium.

  5. Add chili paste, cook for 2 minutes.

  6. Add chicken broth, heat to low boil.

  7. Nestle fish in broth and cook until fish flakes.

  8. Lower heat to low.

  9. Add coconut milk, spinach and lime juice.

  10. Add salt&pepper-adjust seasoning.

Serve with extra lime and sprinkle with cilantro.


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