Coconut Fish Soup

Japanese Sweet Potato

1 can organic coconut milk

3/4 lb white fish, cooked and cubed

1 32 fl oz box chicken broth  

1 carrot sliced

1celery stalk, sliced

1 large tomato, cubed

1 small handful fresh cilantro, minced 

1/2 yellow onion, minced

1/2 red pepper , cubed

1 garlic clove, minced

1 shallot clove, minced

1 Japanese sweet potato  

                 ( if unable to find Japanese sweet potato,  use other types of sweet potato )

1 tablespoon curry powder

1 teaspoon ginger

1/4 teaspoon garlic powder

1/4 teaspoon Herbs De Provence

1 tablespoon Mirin

1 tablespoon Braggs or Tarmari

Pour broth and coconut milk in large sauce pan. Sauté vegetables and add to broth and coconut milk.  Add all other ingredients, except fish. Cook until vegetables are soft, an hour or so. Add cooked fish.  Serve with a salad, that has 6 or more vegetables.   Enjoy!

                                               Health & Happiness, 
                                                         Nancy Burton, L.Ac.
                                                              534 Washington St. Ashland, OR  97520
                                                                            (for appointments call:  541-646-0134)