Thai Fish & Noodle Soup
Thai Fish & Noodle Soup
Servings: 4 servings
This is one of those bowls of food that feels like a proper treat but comes together in under 30 minutes. The coconut milk broth is rich, fragrant and just spicy enough and Kingklip is absolutely perfect here. Its firm, meaty texture holds up beautifully in a soup like this without falling apart.It's the kind of mid-week meal that everyone at the table will want seconds of.
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Ingredients
- 2 Tbsp coconut oil
- 2 Tbsp Thai red curry paste
- 2 cans coconut milk
- 1 tub fish broth you could also use chicken or vegetable broth
- 1 Tbsp light brown sugar
- 200 g rice or egg noodles
- 1 medium red pepper sliced
- 6 small courgettes 1cm slices
- 150 g mushrooms Shimeji or Shitake are ideal
- 2 Tbsp fish sauce plus more to taste Or use soy sauce
- 500 g raw kingklip
For Serving
- thinly sliced red onion
- chopped coriander
- lime wedges
Instructions
- Bring a large pot of salted water to a boil. Cook the noodles according to the packet instructions and set aside (oil them if needed so that they don't cake together).
- In the meantime, heat the oil in a large saucepan or wok over medium heat. Add the curry paste and fry for 1 minute, until fragrant.
- Add the coconut milk, broth and sugar. Bring to a simmer and cook for 5 minutes, then add the fish sauce and taste. Add more fish sauce if you find it a bit bland.
- Add the vegetables. Once the soup starts bubbling again, add the kingklip and simmer until cooked through (this shouldn't take more than 5 minutes).
- Add the noodles to the pot and heat them through if they have cooled down.
- Ladle the soup into bowls and garnish with chopped coriander & red onion slices. If you're lucky enough to get hold of some limes, give it a nice squeeze over the top. Enjoy immediately!
Notes
- You can really replace the vegetables with anything you like here - spinach or sugar snap peas would make a really nice addition/replacement.
- You can posh up this dish up by adding some mussels or prawns.
