Spicy Coconut Fish Soup

clock 10 minutes + 10 minutes bowl Serves 4


  • 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
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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.

  • 2. Heat oil in a large saucepan on medium. Add curry paste and cook, stirring, for 1 minute, until fragrant.

  • 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.

  • 4. Add fish sauce and sugar, then stir. Add bok choy leaves and remove from heat.

  • 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.

  • 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.

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