Spicy Coconut Fish Soup

Spicy Coconut Fish Soup

By The Weekly  ,

July 1, 2016

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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.

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

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

Directions

1Place noodles in a large, heatproof bowl. Cover with boiling water. Set aside 5 mins, until tender. Drain well.

2Meanwhile, heat oil in a large saucepan on medium. Add curry paste and cook, stirring, for 1 min, until fragrant.

3Blend 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.

4Divide 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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