Spicy Coconut Fish Soup

This spicy coconut fish soup with vermicelli noodles is fusion of Thai spices and the beloved fish soup you find at your nearby hawker centre.

Yield: 4 Servings
Prep Time: 10 mins
Cook Time: 10 mins
Difficulty Level: 1/5

Ingredients

• 200 g vermicelli noodles
• 2 tsps peanut oil
• 2 tbsps red curry paste
• 3 cups chicken stock
• 400 ml can light coconut milk
• 200 g firm white boneless fish
• 1 bunch bai cai, trimmed, leaves and stems separated
• 425 g can baby corn, drained
• 2 tsps fish sauce
• 1 tsp brown sugar
• Beansprouts, coriander leaves, sliced red chilli, lime wedges, to serve

Steps

01. Place noodles in a large, heatproof bowl. Cover with boiling water. Set aside 5 mins, until tender. Drain well.

02. Meanwhile, heat oil in a large saucepan on medium. Add curry paste and cook, stirring, for 1 min, until fragrant.

03. Blend in stock and coconut milk. Simmer gently, 4-5 mins. Add fish, bai cai stems and baby corn. Simmer 2-3 mins, until fish is just cooked through. Add bai cai leaves and remove from heat.

04. Divide noodles among serving bowls and ladle over soup. Top with a small amount of beansprouts, coriander and chilli, to serve. Accompany with lime wedges.

Photo: Rob Shaw/Bauer