Spicy Coconut Fish Soup Recipe

Name: Spicy Coconut Fish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 oz vermicelli noodles; 2 tsp peanut oil; 2 tbsp red curry paste; 3 cups chicken stock; 14 oz can light coconut milk; 1/2 lb firm white boneless fish; 1 bunch bok choy , trimmed, leaves and stems separated; 14 oz can baby corn, drained; 2 tsp fish sauce; 1 tsp brown sugar; None None bean sprouts, to serve; None None cilantro leaves, to serve; 1 None red chil pepperi, sliced, to serve; None None lime wedges, to serve

Servings: persons

7 oz vermicelli noodles
2 tsp peanut oil
2 tbsp red curry paste
3 cups chicken stock
14 oz can light coconut milk
1/2 lb firm white boneless fish
1 bunch bok choy , trimmed, leaves and stems separated
14 oz can baby corn, drained
2 tsp fish sauce
1 tsp brown sugar
None None bean sprouts, to serve
None None cilantro leaves, to serve
1 None red chil pepperi, sliced, to serve
None None lime wedges, to serve

1
Place noodles in a large heatproof bowl. Cover with boiling water. Set aside 5 mins, or until tender. Drain well.
2
Meanwhile, for the soup, heat oil in a large saucepan on medium. Add curry paste and cook, stirring, for 1 min, until fragrant. Blend in stock and coconut milk. Simmer gently 4-5 mins. Add fish, bok choy stems and baby corn. Simmer 2-3 mins, or until fish is just cooked. Stir in fish sauce and sugar. Add bok choy leaves and remove from heat.
3
To serve, divide noodles between serving bowls and ladle in the soup. Top with some bean sprouts, cilantro and chili pepper. Accompany with lime wedges.

654

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 7 oz vermicelli noodles, 2 tsp peanut oil, 2 tbsp red curry paste, 3 cups chicken stock, and more.

Yes, Spicy Coconut Fish Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Coconut Fish Soup

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