Thai Style Coconut Fish Soup

This is a basic recipe, add other veggies if desired.  Serves one to two people.

• Fillet of your favourite fish
• 1 cup of winter squash
• 1 carrot
• 1/2 cup spinach
• 1 tomato
• 1/4 teaspoon tumeric powder or 1 inch tumeric root
• 1/4 teaspoon curry powder
• 1-2 inches of ginger root
• one stalk lemongrass
• a couple kaffir lime leaves (if available)
• water
• 1 cup Creamed Coconut or 1 to 11/2 cans coconut milk

Chop vegetables, ginger root, and lemon grass to bite sized pieces.  Set aside spinach and tomato in a separate bowl.

Place tumeric powder, curry, ginger, lemongrass, kaffir lime leaves, fish and all the chopped vegetables except the spinach and tomato in a medium saucepan and add enough water to cover everything.  Turn the heat to a low to moderate temperature and gently cook until about halfway to soft.

Add Add Creamed Coconut and mix in well.  (If you're using coconut milk or cream instead, take out some water before adding it.)  Simmer on low till the veggies finish cooking and aromas have permeated the coconut milk.  Add spinach and tomato towards the end so they are only lightly cooked or raw.