Name: Spicy coconut fish soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 200 gram vermicelli noodles; 2 teaspoon peanut oil; 2 tablespoon red curry paste; 3 cup chicken stock; 400 millilitre can light coconut milk; 200 gram firm white boneless fish; 1 bunch buk choy, trimmed, leaves and stems separated; 425 gram can baby corn, drained; 2 teaspoon fish sauce; 1 teaspoon brown sugar; bean sprouts, to serve; coriander leaves, to serve; red chilli, sliced, to serve; lime wedges, to serve

Spicy coconut fish soup

This deliciously spicy soup is packed full of creamy coconut milk, tender flaked fish and a punchy sauce to delight any dinner guests.

Skip to Recipe

Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

200 gram vermicelli noodles

2 teaspoon peanut oil

2 tablespoon red curry paste

3 cup chicken stock

400 millilitre can light coconut milk

200 gram firm white boneless fish

1 bunch buk choy, trimmed, leaves and stems separated

425 gram can baby corn, drained

2 teaspoon fish sauce

1 teaspoon brown sugar

bean sprouts, to serve

coriander leaves, to serve

red chilli, sliced, to serve

lime wedges, to serve

Method

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

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

3.Blend in stock and coconut milk. Simmer gently 4-5 minutes. Add fish, buk choy stems and baby corn. Simmer 2-3 minutes, or until fish is just cooked through. Stir fish sauce and sugar through. Add buk choy leaves and remove from heat.

4.Divide noodles among sewing bowls and ladle over soup. Top with a small amount of bean sprouts, coriander and chilli, to serve. Accompany with lime wedges.

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