YIELD 8 servings
|2 tablespoons||grapeseed oil|
|2||leeks, white part only, washed and sliced into thin rounds|
|1||white onion, thinly sliced|
|1/2 teasoon||crushed red pepper|
|1 stalk||lemongrass, chopped into 2 inch pieces|
|1||sweet potato, cubed into 1/2 inch pieces|
|1 tablespoon||chopped ginger|
|3 cloves||garlic, chopped|
|2||limes, zest and juice separated|
|2 15‑ounce cans||of lite coconut milk|
|4 cups||low sodium chicken stock|
|1 pound||firm fleshed white fish, like rockfish, cubed into 1/2 inch pieces|
|Salt and fresh ground white pepper|
Editor's Note: Look for sustainable seafood and local produce.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Food For Life Episode of Emeril Green.
WATCH VIDEO: Emeril's Souper Soup recipes.