Hi guys! Happy Saturday morning to you!
What are you up to today? What’s cooking in your kitchen?
Are you planning anything special for Saturday dinner? I got a very easy to make and super delicious dinner idea for you today.
Last week I was cooking something with coconut milk. You know how it goes with coconut milk, right? You never really use the whole can and whatever is left over ends up in the trash couple weeks later. A few days ago I was facing the same problem so I got online to look for some recipes that would help me use up the leftover coconut milk that was calling my name out of the fridge.
That was when I stumbled upon this great recipe from the Healthy Green Kitchen. I have played around and changed it up a little bit to my liking and based on what ingredients I had in my fridge (like steelhead trout instead of salmon). Oh, and next time you need an idea of what to cook for dinner – you head right over to the Healthy Green Kitchen! It is exactly what it is called – healthy and green! Winnie has a ton of great recipes on her blog that I will definitely be trying out. Thank you for this recipe, Winnie! I hope you don’t mind my modifications 🙂
Ingredients
- 4 cups homemade chicken stock (I used the stock I had from making a whole chicken in my crockpot the night before)
- 1 1/2 cups whole coconut milk
- 1 steelhead trout fillet, approximately 6-8 oz., cut into cubes
- 1 (tightly packed) cup of chopped kale, stems removed
- 1 cup cubed acorn squash (peeled)
- 1/4 tsp red pepper flakes
- 1/2 cup finely chopped fresh cilantro (plus a few leaves for garnish)
- 2 tsp brown sugar, coconut sugar, or palm sugar
- Freshly squeezed lime juice, for serving (to taste, I used 1/4 lime per serving)
Instructions
- Place all the ingredients (except fish) into a medium pot.
- Bring to boil and simmer until the squash is cooked through.
- Add fish and simmer for another 5-7 minutes or until fish is cooked.
- Another option here is to pre-cook the squash, since of all the ingredients it takes the longest to cook through. If you do that, you can add all the ingredients to the pot at the same time as it won't take as long for the squash to cook.
- Ladle soup into bowls.
- Garnish with cilantro and serve with lime on the side.
- Enjoy!
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