Thai Fish Soup

People who have multiple sclerosis need to be careful about eating fish that has bioaccumulated toxins. For this reason, I limit fish in the MS diet to wild salmon and sustainably farmed sh but you can use any meaty textured fish to make this Thai fish soup. I put more pickled ginger and lots of sliced avocados in small bowls on the table when I serve the soup that can be added to the bowl. INGREDIENTS 3-4 lbs of tilapia (farmed sustainably if possible) 1 onion 5 garlic cloves

4 stalks celery 4 white potatoes 4 carrots 1 can coconut milk

4 cups chicken stock

1 cup pickled ginger 1 cup tomato sauce

1 tsp cumin 1⁄2 tsp salt 1⁄2 tsp pepper 2-3 tbsps Olive oil

1) Cut the onions and garlic into small pieces, place them in a pot, and sauté them with olive oil

2) Chop the celery, potatoes, and carrots into small pieces, and add them to the sauté.

3) Add the cumin, pepper, and salt into the sauté and mix them gently in with the other ingredients.

4) Cut the tilapia into small cubes, and add it to the sauté.

5) Let the vegetables and fish simmer over a low flame.

6) Add the pickled ginger, tomato sauce, coconut milk, chicken broth, and water to the pot, and let all the ingredients cook on low flame for 1-2 hours.

7) Serve hot and enjoy!