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 ounces vermicelli noodles; 2 teaspoons peanut oil; 2 tablespoons red curry paste; 3 cups chicken stock; 14 ounces light coconut milk; 1/2 pound fish firm white boneless; 1 bunch bok choy trimmed, leaves and stems separated; 14 ounces baby corn drained; 2 teaspoons fish sauce; 1 teaspoon brown sugar; bean sprouts to serve; cilantro leaves to serve; 1 red chil pepperi, sliced, to serve; lime wedges to serve

Servings: persons

7 ounces vermicelli noodles
2 teaspoons peanut oil
2 tablespoons red curry paste
3 cups chicken stock
14 ounces light coconut milk
1/2 pound fish firm white boneless
1 bunch bok choy trimmed, leaves and stems separated
14 ounces baby corn drained
2 teaspoons fish sauce
1 teaspoon brown sugar
bean sprouts to serve
cilantro leaves to serve
1 red chil pepperi, sliced, to serve
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 ounces vermicelli noodles, 2 teaspoons peanut oil, 2 tablespoons 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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