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.

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Spicy coconut fish soup
  • 200 gram vermicelli noodles
  • 2 teaspoon peanut oil
  • 2 tablespoon red curry paste
  • 3 cup chicken stock
  • 400 millilitre can light coconut milk
  • 200 gram firm white boneless fish
  • 1 bunch buk choy, trimmed, leaves and stems separated
  • 425 gram can baby corn, drained
  • 2 teaspoon fish sauce
  • 1 teaspoon brown sugar
  • bean sprouts, to serve
  • coriander leaves, to serve
  • red chilli, sliced, to serve
  • lime wedges, to serve


Spicy coconut fish soup
  • 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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