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Fish Noodle Coconut Soup

By: Admin
Region: Others
Dish:Non Vegetarian - Soups


-2 tbs coconut oil
-2 garlic cloves, crushed
-1 tbs ginger, finely grated
-2 shallots, thinly sliced
-1/4 cup (60g) Thai red curry paste, or to taste
-600ml coconut milk
-2 tbs crunchy peanut butter
-1/4 cup (60ml) fish sauce
-3 kaffir lime leaves, plus extra very thinly sliced to serve
-2 tsp brown sugar
-600g skinless firm white fish fillet, cut into 4cm pieces (we used ling)
-3 baby bok choy, leaves seperated
-Juice of 1 lime, plus wedges to serve
-200g rice vermicelli noodles, cooked according to packet instructions
-Coriander, to serve
-Thai basil, to serve
-Thinly sliced red onion, to serve
-Red chilli, to serve
-Toasted coconut flakes, to serve


- In a big pot, heat oil and cook garlic, ginger, and shallot for 2 minutes until they're soft. Stir in some paste and cook for 3 more minutes until it smells good. Add 1 cup of water, plus coconut milk, peanut butter, fish sauce, kaffir lime leaves, and sugar. Mix it all together, let it simmer, and cook for 5 minutes. Add the fish and cook for 3 minutes until it's done. Toss in bok choy in the last minute, and finish by stirring in lime juice.

- Place the noodles in individual serving bowls, then add fish, bok choy, and broth. Garnish with herbs, onion, chili, coconut, and kaffir lime leaf on top.


Enjoy your delicious Fish Noodle Coconut Soup! Adjust the seasonings according to your taste preferences.

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