This soup is fun. Using my favorite spice blend is fun. Spiralizing anything is fun—seriously, have you tried it? It never gets old. Dipping your spoon into a creamy, opaque exotic-looking soup—not knowing what it will hold when it comes out—is fun. It might be a bright-colored bell pepper or a flaky piece of cod or one of many looooooong zoodles because you decided not to trim them before adding them to the soup.
Prep time 25 minutes
1 cup (160 g) diced sweet onion
1 bell pepper (red, orange, or yellow), seeded and thinly sliced
3 cloves garlic
1-inch (2.5 cm) knob of fresh ginger, minced or grated
5 teaspoons Thai Spice Blend, divided
3 cups (710 ml) Simple Chicken Stock
1 tablespoon (19 g) fish sauce
1 teaspoon sea salt
8 ounces (225 g) uncooked, thawed cod, cut into 1-inch (2.5 cm) chunks
8 ounces (225 g) uncooked, thawed shrimp, shelled and tails removed
1 medium zucchini, spiralized into noodles or thinly julienned (See Squash Noodles)
1 handful of fresh snow peas
1 13.5-ounce can (398 ml) full-fat coconut milk
Fresh chopped cilantro, for serving
1 Place the onion, bell pepper, garlic, ginger, and juice from 1 lime (about 3 to 4 tablespoons, or 45 to 60 ml) into a 4-quart (3.8 liter) slow cooker. Add 4 teaspoons of Thai spice, stock, fish sauce, and salt.
2 Cover and cook on low for 5 hours.
3 Sprinkle the remaining 1 teaspoon of Thai spice and the juice from half of a lime on the cod and shrimp. Toss to coat evenly. Let it sit for 5 minutes.
4 Add the seafood, zucchini, snow peas, and coconut milk to the slow cooker. Stir well. Cover, turn the cooker to high heat, and cook for another 30 to 45 minutes, until the seafood is cooked through and the noodles are tender.
5 Slice the remaining 11/2 limes into wedges. Serve the soup with the chopped cilantro and lime wedges.