My Thai Curry Fish soup:
Saute 1/2 a roughly-chopped onion in peanut oil for 3-4 minutes on medium heat.
Add 2 cups of diced carrot and handful of peanuts, saute for 5 minutes until they start to soften.
Rough chop large bunch of kale and add it. Saute 3 minutes until wilted.
Add 1 tsp of red curry paste (and optional splash of chili oil), stirring to cook for 4-5 minutes.
Add 1 minced clove of garlic, stir for one minute.
Increase heat to high. Pour in a quart of Chicken stock, then refill the stock container halfway again with water and pour that in.
Add fish sauce and soy sauce to taste. Stir, scraping the bottom to free any browned bits (very important… super flavor!)
Bring soup to a boil then add 4-5 talipia filets (chopped to bite-size). Boil for 5 minutes, then remove heat.
Add one can of coconut milk. Stir and enjoy.
Optionally, you could stir in fully cooked white rice for a heavier soup, but I’m avoiding carbs so I’m eating it straight.