HK style mackerel curry soup

2g pc dried kelp

2 Tbsp organic coconut oil

2 ½ tsp curry powder, classic or spicy (from Regency Spices)

2 ¾ cans of sustainably caught Mackerel, drained

5 oz organic silken tofu, cut into bite-sized cubes

½ cup coconut cream

½ cup sauerkraut

dash of black pepper

fresh herb to garnish, if desired

Soak kelp in 1½ cups of filtered water for at least 30 minutes, to make kelp water. (Note: Leftover kelp water can be kept in the fridge to use in replacement of vegetable or chicken stock)
Heat up a pot over medium-low heat, add coconut oil. Once oil is hot, turn down to low and add curry powder to bloom, stir for 5-10 seconds or until fragrant.
Add drained mackerel and gently break apart with spatula, stir-fry for a minute or two.
Drain kelp and add kelp water to mackerel mixture and let it come to a boil.
Add tofu and let simmer for 5 minutes. Don’t over stir.
Add coconut cream and gently fold in, once combined, turn off heat.
Plate soup and add sauerkraut.
Garnish with black pepper and herbs, if using.
Mix in sauerkraut when eating.