Fish Noodles In Spicy Coconut Broth

Fish Noodles In Spicy Coconut Broth

By bkoh  , , , ,

March 27, 2016

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This laksa-inspired dish is fab for busy weeknights. The Fish Noodles In Spicy Coconut Broth recipe takes under 30 minutes to cook, yet is so flavourful

  • Prep: 15 mins
  • Cook: 10 mins
  • Yields: 4 Servings


200 g vermicelli noodles

1 tbsp peanut oil

¼ cup red curry paste

3 cups chicken stock

400 ml can coconut milk

350 g firm white boneless fish, 3-cm pieces

1 bunch bai cai, stems thinly sliced, leaves chopped

425 g can baby corn, drained

1 tbsp fish sauce

2 tsps brown sugar

1 cup beansprouts

Coriander leaves, sliced long red chilli, lime wedges, to serve


1Place noodles in a large, heat-proof bowl. Pour over boiling water to cover. Set aside 4 to 5 mins, until tender. Drain well.

2Meanwhile, in a large saucepan, heat oil on medium. Saute curry paste 1 to 2 mins. Stir in stock and coconut milk. Bring to simmer.

3Add fish, bai cai stems and baby corn to simmering soup. Continue simmering 3 to 4 mins, until fish is just cooked through.

4Stir through bai cai leaves and remove from heat. Season to taste with fish sauce and sugar.

5Place noodles in 4 serving bowls and ladle over soup. Top with beansprouts, coriander and chilli, to serve. Accompany with lime wedges.

Photo: Bauer/Rob Shaw