Good Eggs Meal Kits

Tsar Nicoulai Thai Coconut White Fish Soup Kit

32.99

2 serving

$16.49 / serving

Favorite

Product Details

Time: 20 min active, 25 min total. Makes 2 servings.

Our newest meal kit features delicate white fish and mild baby greens in a lemongrass ginger-infused coconut broth. The perfect cozy dinner for two, this elevated meal comes together quickly with Tsar Nicoulai Thai Coconut Simmering Base. The fish can either be seared or poached directly in the simmering base.

Topped with cilantro, scallions and squeeze of fresh lime – we know you’ll love this light yet filling soup. For a heartier meal we recommend pairing the soup with steamed rice.

Contains: Fish

Note: The fish may arrive frozen for freshness. Store in the refrigerator to defrost before cooking. If you need to defrost it the same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.

To thaw simmering base: Place in the refrigerator to thaw 24 hours in advance. For a more rapid thaw, place jar under cool water for 15 mins, until sauce release from sides. Pour out into a saucepan, cover and heat on low until sauce is fully thawed. Use sauce within 5 days of defrosting.

Note: Our recipe is all-natural and contains no emulsifiers. Therefore separation of the coconut solids is natural and the sauce will reincorporate once heated.

What You Get

Cod or Rock Fish

Tsar Nicoulai Thai Coconut Simmering Base

Cilantro

Scallions

Lime

Baby Spinach

What You'll Need

Salt & freshly ground pepper

1 tablespoon butter or cooking oil of your choice (if searing fish)

Step 1

Prep the toppings by washing and slicing the scallions and cilantro. Slice the lime into wedges.

Step 2

Prep the fish by removing them from the packaging, dry well on both sides with a paper towel and lightly season with salt and pepper.

Step 3

Place the stock into a pot and bring to a rolling simmer. Do not boil. If searing fish, skip to step 5.

Step 4

Poaching Method: Once the coconut base comes to a rapid simmer, add the seasoned fish and poach for 5-6 minutes until the fish is firm yet flaky. Add in 2 handfuls of baby spinach. Increase heat if needed to slightly wilt spinach. Ladle the soup into 2 bowls. Skip to step 6.

Step 5

Searing Method: While the stock is simmering, preheat a non-stick pan on high heat. Add your oil or butter and swirl. Then place fish in the pan, and let sear for 3-4 minutes on one side until browned and release easily from the pan. Turn and cook for another 1-2 minutes on the other side. While the fish is searing add two handfuls of baby spinach to the coconut broth to wilt. Divide the cooked fish into 2 bowls. Ladle in the simmering sauce.

Step 6

Top with scallions, cilantro, and a squeeze of lime. If using, drizzle with hot sauce. Serve immediately.