Finnish Fish Soup
This fish soup is filling, rich in protein, and smoother in taste thanks to the coconut milk. Trout and cod give two different textures, while leek and thyme make the broth more expressive. It fits a keto lunch when you want something warm and substantial.
Pour water (300 g) into a pot, add cod fillet (100 g) and trout fillet (50 g), bring to a boil, skim, and carefully move the fish to a plate, then strain the broth.
Return the broth to the stove, add full-fat coconut milk (120 g), leek (20 g), carrot (50 g), spinach leaves (20 g), lime leaves (1 pc.), fresh thyme (5 g), and salt (2 g), then simmer gently for 3-5 minutes. Put the fish back into the soup, cover, and let it stand 5 more minutes before serving.
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