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.


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