Spicy Coconut Fish Soup

Ingredients
- 200g vermicelli noodles
- 2 tsp peanut oil
- 2 Tbsp red curry paste
- 3 cups chicken stock
- 400ml can light coconut milk
- 200g firm white boneless fish
- 1 bunch pak choy, trimmed, leaves and stems separated
- 425g can baby corn, drained
- 2 tsp fish sauce
- 1 tsp brown sugar
- bean sprouts to serve
- coriander leaves to serve
- sliced red chilli to serve
- lime wedges to serve
How to Tell When Fish is Cooked
Method
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1. Place noodles in a large heatproof bowl. Cover with boiling water. Set aside 5 minutes, or until tender. Drain well.
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2. Heat oil in a large saucepan on medium. Add curry paste and cook, stirring, for 1 minute, until fragrant.
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3. Blend in stock and coconut milk. Simmer gently 4-5 minutes. Add fish, bok choy stems and baby corn. Simmer 2-3 minutes, or until fish is just cooked through.
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4. Add fish sauce and sugar, then stir. Add bok choy leaves and remove from heat.
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5. Divide noodles among serving bowls and ladle over the soup. Top with a small amount of bean sprouts, coriander and chilli, to serve. Accompany with lime wedges.
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Tip: to make this recipe gluten free, look for gluten free curry paste. Also check your chicken stock is gluten free or use home made.