Quick & Easy

Spicy coconut fish soup

This deliciously spicy soup is packed full of creamy coconut milk, tender flaked fish and a punchy sauce to delight any dinner guests.
Spicy coconut fish soupWoman's Day



1.Place noodles in a large heatproof bowl. Cover with boiling water. Set aside 5 minutes, or 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, or 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 bean sprouts, coriander and chilli, to serve. Accompany with lime wedges.

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