
Coconut Curry Fish Soup
Loading...
- Serves 4
- Cooks in 45 mins (15m prep + 30m cook)
- Difficulty: medium
- Tastes:
-
Estimated nutrition per serving
fish soup served in a pelicans mouth
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a large pot, heat the coconut milk and red curry paste over medium heat until fragrant.
- 2.Add the lemongrass and ginger and cook for 2-3 minutes, until softened.
- 3.Add the fish and simmer for 10-15 minutes, until cooked through.
- 4.Meanwhile, cook the jasmine rice according to package instructions.
- 5.Serve the fish soup over the rice, topped with cilantro and lime wedges.
lightbulb_outline Tips
- If you can't find lemongrass, you can substitute with a tablespoon of lemongrass paste or a few strips of lemon zest.
- Feel free to use any white fish you like for this recipe, such as cod, halibut, or tilapia.
- For a spicier soup, add more red curry paste or a chopped Thai chili pepper.