Fish soup with coconut milk
Ingredients: Coconut milk
Seafood stock
Sockeye salmon (6 to 8 ounces)
Ginger Root (2 TBSP)
Cauliflower Rice
Shrimp
* Add one part coconut mild to four parts seafood stock, in a sauce pan. Add 6to 8 ounces of chopped sockeye salmon, finely shredded ginger root (2 Tablespoons), and cauliflower rice (you can add any vegetables you want: carrots or celery are additional options)
* Cook on the stove for 15 to 20 minutes, add shrimp a few minutes before the time is up
* Dish out and place cauliflower rice on top.
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