Spicy Coconut Fish Soup

On Sunday, June 8th, 2014

  • Cooking time: Less than 30 minutes
  • Serves: 4
  • Type: Fish-Family-Budget-Easy-Seafood-Soup


  • 200g vermicelli noodles
  • 2 teaspoons peanut oil
  • 2 tablespoons red curry paste
  • 3 cups chicken stock
  • 400ml can light coconut milk
  • 200g firm white boneless fish
  • 1 bunch buk choy, trimmed, leaves and stems separated
  • 425g can baby corn, drained
  • 2 teaspoons fish sauce
  • 1 teaspoon brown sugar
  • beansprouts, coriander leaves, sliced
  • red chilli, lime wedges, to serve

Preparation method

  1. Place noodles in a large, heatproof bowl. Cover with boiling water. Set aside 5 minutes, 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, until fish is just cooked through. Stir fish sauce and sugar through. Add buk choy leaves and remove from heat.
  4. 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.


  • For wasabi mayonnaise, combine 1/3 cup whole egg mayonnaise with 1-2 teaspoons wasabi paste.
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