Fish Coconut Curry Soup with Noodles
User Reviews
5
6 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
4 people
-
Calories
799 kcal
-
Course
Main Course
-
Cuisine
Thai
Fish Coconut Curry Soup with Noodles
Report
This fish coconut curry soup is inspired by the northern Thai dish Khao Soi. It features coconut milk, curry paste, and noodles.
Share:
Ingredients
- 2 tablespoons coconut oil or olive or avocado oil
- 2 tablespoons Thai red curry paste
- 2 tablespoons thai green curry paste
- 28 ounces coconut milk full-fat, 2 cans
- 2 cups seafood broth or chicken or vegetable broth
- 1 tablespoon light brown sugar
- 1 pound rice noodles Use gluten-free noodles if needed, or egg noodles or fettuccine
- 2 tablespoons fish sauce Or use soy sauce, plus more to taste
- 1 tablespoon Chili oil I use chili crisp oil, optional but recommended
- ¼ teaspoon red chili flakes Or use more for extra heat, optional
- 12 ounces salmon or halibut or rockfish (~3 fillets), raw
For Serving:
- red onion thinly sliced or shallots
- basil thinly sliced or use cilantro
- lime wedges
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine or egg noodles and cook according to the package directions. When finished, drain the noodles and set aside.
- Meanwhile, in a large heavy pot, heat the oil over medium heat. Add all the curry paste and cook, stirring constantly, about 1 minute or until fragrant.
- Add the coconut milk, broth and sugar. Bring to a simmer and continue simmering for 5 minutes.
- Add the fish sauce and chili oil. Taste, adding more fish oil if the broth seems bland and more chili oil if you’d like more heat.If you'd like even more heat, add the red chili flakes.
- Cut the fish into 1-inch cubes.Add the fish to the soup and continue to simmer until fish is cooked through and opaque (about 3-5 minutes, depending on how thick the fish cubes are).
- Divide the noodles between 4 bowls. Scoop the fish soup over the noodles, and serve along with the sliced onions, herbs and lime wedges.
Notes
- Leftover soup can be stored in the fridge for 1-2 days. Store the noodles separately. Warm over low heat before serving leftovers.
Nutrition Information
Show Details
Calories
799kcal
(40%)
Carbohydrates
40g
(13%)
Protein
27g
(54%)
Fat
62g
(95%)
Saturated Fat
41g
(205%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
12g
(60%)
Trans Fat
0.03g
(2%)
Cholesterol
80mg
(27%)
Sodium
1247mg
(52%)
Potassium
926mg
(20%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
2672IU
(53%)
Vitamin C
3mg
(3%)
Calcium
87mg
(9%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 799 kcal
% Daily Value*
| Calories | 799kcal | 40% |
| Carbohydrates | 40g | 13% |
| Protein | 27g | 54% |
| Fat | 62g | 95% |
| Saturated Fat | 41g | 205% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 80mg | 27% |
| Sodium | 1247mg | 52% |
| Potassium | 926mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 2672IU | 53% |
| Vitamin C | 3mg | 3% |
| Calcium | 87mg | 9% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
