I have met some truly incredible people in the four years since I started blogging: one of them is my friend Melissa Lanz. I first encountered Melissa “virtually” in an online food writing class over a year ago, and in that class, I learned that Melissa is a very talented writer. I’ve since met her in person and know her to be a brilliant businesswomen, as well as a very beautiful person, both inside and out.
Melissa is the founder of The Fresh 20, a meal planning service that focuses on helping busy families eat well, at home, together. The Fresh 20 philosophy revolves around shopping for 20 fresh, seasonal ingredients that you can use to make 5 easy, healthy weeknight meals. Her system can help you not just eat better, but save time, money, and reduce waste, too.
Like I said, Melissa is brilliant. And now she’s also the author of a cookbook!
The Fresh 20: 20-Ingredient Meal Plans for Health and Happiness 5 Nights a Week
I shopped for and cooked a week’s worth of meals as per the book’s instructions back in June and they were all terrific: this Coconut Curry-Style Fish Soup was one of them.
If you’ve been reading my site for a while, you probably know that I am crazy for soup, and that soups made with coconut milk are a particular favorite of mine. I’ve now happily added this one to my repertoire. I added a handful of minced Thai basil and a minced hot chile pepper (both from my garden) to the recipe to spice it up a bit and found that it’s wonderful both hot and cold, so give it a go even if the weather in your neck of the woods doesn’t necessarily have you thinking about soup yet.
I loved this soup topped with some kimchi, and you can serve it with Asian hot sauce, too, if you like. I recommend giving this recipe for homemade sriracha a try.
