4 Servings
Prep Time
Cook Time
Difficulty Level
Download or Print

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.


  • 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

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


Meanwhile, 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, bai cai stems and baby corn. Simmer 2-3 mins, until fish is just cooked through. Add bai cai leaves and remove from heat.


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

Download or print the recipe