Thai Fish, Coconut and Noodle Soup
Photography by Nick Tresidder.
Serves: 4
INGREDIENTS
1 tablespoon vegetable oil
3 tablespoons Thai green curry paste, we used Asian Home Gourmet
1 x 400 gram tin coconut cream
1 tablespoon julienned fresh ginger
2 cloves garlic, crushed
1 long red chilli, seeded and thinly sliced
4 kaffir lime leaves, optional
5 cups chicken or vegetable stock
400 grams pumpkin, peeled and diced
400 grams firm white fish fillets, sliced 2 cm pieces
350 grams thick udon noodles
2 tablespoons fish sauce
2 tablespoons lime juice
3 spring onions, thinly sliced
small handful fresh coriander
METHOD
Heat the oil in a large saucepan and fry the curry paste for 1 minute. Add the coconut cream, ginger, garlic, chilli, kaffir lime leaves and chicken stock and bring to the boil. Simmer for 5 minutes then add the pumpkin and cook until tender. Add the fish and noodles and simmer for 2-3 minutes or until the fish is just cooked. Stir in the fish sauce and lime juice.
To serve: Ladle the soup into bowls and top with the spring onions and coriander.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.