Coconut Curry Fish Soup


 0  HOURS  40  MINS


 0  HOURS  40  MINS




  • 1.25 lbs fish skin off cut into 1 inch pieces
  • 1 tbsp olive oil
  • 1 small onion thinly sliced
  • 1 bell pepper (any color) stems seeds removed cut into small pieces
  • 2 tbsp chopped cilantro stems plus
  • 1 tbsp minced ginger root
  • 1/2 cup chopped kale
  • 1/2 cup thin sliced leeks
  • 2 tbsp green curry paste
  • 2 tbsp rice vinegar
  • 1 can light coconut milk
  • 8 ounces stock (fish, clam, or shrimp)
  • salt and pepper to taste
  • Cooked rice or cooked thin rice noodles for serving
  • 1 Thai chili seeds removed thinly sliced for garnish
  • 1/4 cup fried shallots for garnish(optional)
  • 1/2 cup cilantro leaves for serving


  1. Heat oil in a large deep skillet. Add onions, pepper, kale, leeks, ginger, and cilantro stems.
  2. Cook, stirring occasionally, until tender (12-15 mis).
  3. Add curry paste and cook until fragrant (about 1 min). Add vinegar and boil until most of it is evaporated.
  4. Add coconut milk and stock. Set it to a simmer.
  5. Prepare fish by seasoning with salt and pepper.
  6. Place the fish into the same skillet, remain at simmer, stirring gently a few times, until fish is just cooked through but not falling apart (about 4 mins).
  7. Serve in bowls over rice or noodles.

    *Optional: Garnish with cilantro, chilies and shallots

    *You can cook the fish separately and then +/-10 mins before serving incorporate that in your soup.


    Related Posts

    Halibut Sours
    Halibut Sours
    The best part about this recipe is how difficult it is to mess up. We have played with all different amounts of these...
    Read More
    Maple Glazed Sockeye
    Maple Glazed Sockeye
    Ingredients 4 (6-8 ounce) sockeye salmon fillets, skin on or off. 2 teaspoons chili powder. 2 teaspoons smoked papri...
    Read More
    Dungeness Crab Cakes
    Dungeness Crab Cakes
    Ingredients: 1 pound crab meat 1 tomato chopped 1 scallion diced 1/2 cup of Panko bread crumbs 1 egg 1/2 sweet red p...
    Read More