N.E.W. Fish Coconut Soup its Delicious 

N.E.W. Fish Cocount Soup recipe
Fish Coconut Soup

Serves 2 people with left overs for one.

Preparation 20mins



500 grams or 3 pieces of white filleted fish I use Dory or Cod


1 tablespoon of the star ingredient Natures Earth Works Raw Chilli Sauce

450 gms of organic bpa free canned coconut cream

450 gms filtered water

1 bunch of coriander with roots

1 leek chopped and washed

8 fresh snow peas

2 limes

3 spring onions

2 cloves of garlic

1 tsp. of sugar or palm sugar

2 tablespoon of fish sauce

1 tablespoon of sesame oil

2 tablespoons of soy sauce

1 tablespoon of shredded organic coconut to garnish



Sit the roots and bunch of Coriander in a bowl of water for 5 minutes while you prep, this gets all the dirt out of the roots.


Fry the leek in a large wok or pan with a teaspoon of coconut oil cook until see through and tender.


In the same wok, pour coconut cream and water in and leave to heat slowly over a very low heat.


Roughly chop the coriander roots

In a mortar & pestle, or stick blender make a paste from the  

zest of one full lime roughly chopped spring onions, garlic and chopped coriander root.


Juice the limes


Once blended place the paste and 1 tablespoon of N.E.W. Raw Chilli Sauce into the simmering pot.

Add to the pot/pan


Fish Sauce

Sesame oil

Soy Sauce

Lime juice

All the while stirring, do not allow to boil.



Roughly chop the fish fillets (be careful not to overcook the fish it is a delicate fish and will disappear, you want to keep the chunks of fish in the soup.)

Add the fish, and snow peas bring simmer until fish is cooked through.



With coriander leaves, shredded coconut.


Use fresh organic ingredients

Use fresh wild caught fish

Use BPA free canned foods

Taste for heat, sweet, and sour. All three taste sensations should blend, leaving a delicious hot, sweet, tang flavour in your mouth.

Be careful not to overcook fish

Be careful not to boil


Purchase the star* ingredient here

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