Coconut milk makes for nondairy soup you’ll crave even when it’s warm outside.

Rich and creamy, but delicate enough to enjoy all year round, this Barramundi Thai Coconut Soup hits all the notes you’re accustomed to in authentic restaurant versions, thanks to its mix of vegetables and almost-magical herb paste. According to blogger and recipe contributor Lindsey Johnson, “I love that my kids enjoy eating fish with us. Barramundi is high in Omega-3 fatty acids, making it a very healthy choice. This take on Thai coconut soup has definitely been one of their favorites – we enjoyed every last drop!” Recipe, food styling, and photography by Lindsey Johnson of Cafe Johnsonia.

1. Step 1 In a large pot over medium heat, melt coconut oil. Add the shallot and garlic. Cook, stirring frequently until the shallot starts to soften and the garlic is fragrant about 3-4 minutes.
2. Step 2 Add the lemongrass, ginger, kefir limes leaves, Thai basil, lime juice, coconut cream, 2 cans of water, palm sugar, and fish sauce. Bring to a simmer and add the carrots and potatoes.
3. Step 3 Lower heat and let cook just until the carrots and potatoes are tender when pierced with the tip of a knife. Taste and add some salt, if needed.
4. Step 4Add the diced barramundi and let the soup simmer on low heat just until the fish is cooked, about 10 minutes. If desired, you can remove the lemongrass, kaffir lime leaves, and basil sprig before serving.
5. Step 5Ladle into bowls and add top with a spoonful of the herb paste. Stir and eat.
6. Step 6For herb paste: Place all of the ingredients into the bowl of a food processor. Pulse until finely chopped, stopping to scrape down bowl as needed. Transfer to a small bowl or jar until ready to use. Will keep for about one week in the fridge.
7. Notes:Lemongrass tips: Look for lemongrass that isn’t overly dried out. The outer layers will be dry, but the inside should not be. It should smell very pleasant: citrusy with floral notes. It will keep well in the refrigerator for several weeks.To use in herb paste: bash the end of the stalk with the back of a chef’s knife. (Be careful not to cut yourself!) This releases the natural oils and the lemongrass will be more flavorful. Remove the tough outer stalks until you get to the tender center. Chop the center into small pieces and use for the herb paste.To use lemongrass for soup: peel away the very outermost layers, bash the end with the backside of a chef’s knife as directed above, and cut stalk into 3- to 4-inch pieces. Use as directed in recipe. All of the spices and herbs should be available at any Asian market.

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