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Coconut Curry Fish Soup

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  • Serves 4
  • Cooks in 45 mins (15m prep + 30m cook)
  • Difficulty: medium
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

fish soup served in a pelicans mouth

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large pot, heat the coconut milk and red curry paste over medium heat until fragrant.
  2. 2.Add the lemongrass and ginger and cook for 2-3 minutes, until softened.
  3. 3.Add the fish and simmer for 10-15 minutes, until cooked through.
  4. 4.Meanwhile, cook the jasmine rice according to package instructions.
  5. 5.Serve the fish soup over the rice, topped with cilantro and lime wedges.

lightbulb_outline Tips

  • chevron_rightIf you can't find lemongrass, you can substitute with a tablespoon of lemongrass paste or a few strips of lemon zest.
  • chevron_rightFeel free to use any white fish you like for this recipe, such as cod, halibut, or tilapia.
  • chevron_rightFor a spicier soup, add more red curry paste or a chopped Thai chili pepper.