thai coconut curry fish soup
The sweet, sour and spicy flavors of Thailand are one of my favorite ways to fill a soup bowl. This dish may look complicated, but it’s actually very simple and incredibly flavorful, all you need are the right ingredients. Look for the closest Asian market to you, grab the ingredients and enjoy a delicious soup.
* If you live on the East coast, H Mart is my favorite Asian supermarket, they always have great prices, super fresh produce and plenty of exotic fruits.
Serving: Serves 4
- 2 14 ounce cans premium coconut milk
- 1 heaping Tablespoon Thai red curry paste
- 2 fish fillets (I used mahi mahi), cubed
- 2 cups chicken broth
- 1 carrot, shredded
- 1/2 cup sliced mushrooms (we used baby bella, but shitake, oyster or other mushrooms works well)
- 4 or 5 lemon leaves
- 2 stalks lemon grass
- 2 tablespoons fish sauce
- 2 limes zest and juice
- 8 ounce package rice noodles
- 1/4 cup cilantro leaves
- 2 or 3 green onions, thinly sliced
- pinch salt
- Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.
- Add the fish, the remaining coconut milk from the first can and all the contents of the second can along with the chicken broth, carrot, mushrooms, lime leaves, lemon grass, fish sauce and lime zest and juice. Simmer for 20 minutes.
- Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don’t need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid.
- Stir in most of the cilantro leaves. Remove the lemon grass stalks. Taste and season with a touch more salt as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves.