Coconut fish noodle soup
serves
4
Coconut fish noodle soup
“Invest in a good-quality curry paste” - Shannon Bennett.
Ingredients (19)
- 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
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Heat oil in a large saucepan and fry garlic, ginger and shallot, stirring occasionally, for 2 minutes or until soft. Add paste and cook, stirring regularly, for 3 minutes or until fragrant. Add 1 cup (250ml) water, coconut milk, peanut butter, fish sauce, kaffir lime leaves and sugar, stir to combine, bring to a simmer and cook for 5 minutes. Add fish, cook for 3 minutes or until just cooked through, adding bok choy in last minute, then stir in lime juice.
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2.Divide noodles among serving bowls and spoon in fish, bok choy and broth. Top with herbs, onion, chilli, coconut and kaffir lime leaf.
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