Yield
4 Servings
Prep Time
10mins
Cook Time
10mins
Difficulty Level
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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.

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
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

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