Fish Asian

Thai fish and pumpkin soup

Name: Thai fish and pumpkin soup
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 1 tablespoon sunflower oil; 3 tablespoons Thai red curry paste; 200ml light coconut milk; 3 cups (750ml) salt-reduced chicken or fish stock; 4 Asian (red) eschalots, thinly sliced; 1 long red chilli, thinly sliced; 2 kaffir lime leaves, finely shredded (optional); 250g pumpkin, peeled, cut into 2cm pieces; 1 green capsicum, cut into strips; 2 tablespoons tamarind puree; 2 tablespoons fish sauce; 1 tablespoon brown sugar; 600g skinless chunky fish fillets (such as blue eye, ling or snapper), cut into 3cm pieces; 100g baby spinach leaves

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by Jill Dupleix

Food writer

Oct 02, 2015

Look for pumpkin with a rich, dense orange flesh, and team it with a spicy/sour Thai fish curry light on coconut milk.

1 tablespoon sunflower oil
3 tablespoons Thai red curry paste
200ml light coconut milk
3 cups (750ml) salt-reduced chicken or fish stock
4 Asian (red) eschalots, thinly sliced
1 long red chilli, thinly sliced
2 kaffir lime leaves, finely shredded (optional)
250g pumpkin, peeled, cut into 2cm pieces
1 green capsicum, cut into strips
2 tablespoons tamarind puree
2 tablespoons fish sauce
1 tablespoon brown sugar
600g skinless chunky fish fillets (such as blue eye, ling or snapper), cut into 3cm pieces
100g baby spinach leaves

Method

1.

Heat oil in a saucepan over medium-high heat. Add curry paste and cook, stirring, for 2 minutes or until fragrant.
2.

Add the coconut milk, stock, eschalot, chilli and kaffir lime leaves, if using, and stir to combine. Add pumpkin, capsicum, tamarind, fish sauce, sugar and a pinch of salt and cook for 20 minutes or until the pumpkin is tender.
3.

Add fish and simmer for 5 minutes or until the fish is opaque.
4.

Place half the spinach in 4 warm bowls and top with the fish and veg. Scatter with remaining spinach, then ladle the sauce over the top and serve.