Thai Coconut Soup with Grilled HalibutRecipe by Jamie Purviance

Ingredients

• 2 pounds halibut fillets, about 1-½ inches thick, cut into 1-½- to 2-inch chunks
• 4 tablespoons peanut oil, divided
• 1 small bunch scallions, white and light green parts separated from the dark green part, chopped separately, divided
• ½ cup chopped fresh cilantro leaves, divided
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons peeled, minced fresh ginger
• 4 large garlic cloves, minced
• 5 teaspoons red curry paste
• 2 cans (each 13–14 ounces) unsweetened coconut milk
• 2 bottles (each 8 ounces) clam juice
• 2-½ tablespoons fish sauce
• 2 teaspoons finely grated lime zest
• 2 tablespoons fresh lime juice
• 3 carrots, peeled and thinly sliced
• 1 large red bell pepper, cut into ¾–inch squares
• 3 baby bok choy, about 14 ounces total, trimmed and cut crosswise into ¾-inch strips
• ½ cup chopped fresh basil leaves
• Lime wedges (optional)

Instructions

1. Prepare the grill for direct cooking over high heat (450° to 550°F).

2. Pat the halibut dry with paper towels. In a medium bowl combine the halibut, 2 tablespoons of the peanut oil, 1 tablespoon of the dark green scallions, 1 tablespoon of the cilantro, ¾ teaspoon salt, and ½ teaspoon pepper and toss to coat. 

3. Set a large plate and all the ingredients close to the grill.

4. Brush the cooking grates clean. Grill the halibut over direct high heat, with the lid closed, just until grill marks appear and the outside of the fish feels firm but the fish is still raw in the center, 2 to 3 minutes, turning once (the fish will continue to cook in the soup). Transfer the fish to the plate.

5. Place a large, deep grill-proof pot directly on the cooking grates over direct high heat. Add the remaining 2 tablespoons peanut oil to the skillet and heat for 1 to 2 minutes. Add the white and light green scallions, ¼ cup of the remaining cilantro, the ginger, and garlic. Cook until fragrant, 1 to 2 minutes, stirring occasionally. Add the curry paste and cook for 30 seconds, stirring. Add the coconut milk and clam juice and bring to a simmer. Stir in the fish sauce and lime zest and juice. Stir in the carrots and bell pepper and bring to a simmer. Cook until the vegetables are crisp-tender, 3 to 5 minutes. Add the bok choy and simmer until the bok choy and all the vegetables are tender, 4 to 5 minutes longer. Add the fish and simmer gently until the fish is just opaque in the center but still moist, 1 to 2 minutes. Stir in the basil, the remaining 3 tablespoons cilantro, and the remaining dark green scallions. Season with ½ teaspoon salt and ½ teaspoon pepper. Keep the grill lid closed as much as possible during cooking.

6. Ladle the soup into four large bowls and serve immediately with fresh squeezed lime, if desired.

   Note: The soup would also be great with scallops and shrimp instead of the halibut, and salmon, cod, or mahimahi would also work well. For a more substantial meal, ladle the soup over bowls of steamed rice.