Coconut Curry Fish Soup
- 15m Prep Time
- 45m Cook Time
- 1h 0mReady In
A Thai-inspired coconut curry soup that is comforting yet light, made with fresh lime juice, ginger, and cilantro. It features salmon, halibut, rockfish, or shrimp in a flavorful red curry broth with carrots and green beans.
Ingredients
- 29.6 ml coconut oil
- 0.5 yellow onion diced
- 3 clove garlic minced
- 118 ml red curry paste
- 14.8 ml light brown sugar
- 2 cans coconut milk
- 591 ml fish, vegetable, or chicken stock
- 59.1 ml freshly squeezed lime juice
- 59.1 ml fresh ginger finely chopped
- 29.6 ml soy sauce
- 473 ml carrots thinly sliced
- 355 ml green beans chopped
- 473 ml wild skinless salmon, halibut, or rockfish, or whole shelled shrimp cubed
- 118 ml fresh cilantro leaves
- 2 limes sliced
Nutrition (per serving, estimated)
Estimated based off 13 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 151 mg
- Iron: 2.99 mg
- Magnesium: 71.2 mg
- Phosphorus: 368 mg
- Potassium: 978 mg
- Zinc: 1.69 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml coconut oil
- 118 ml red curry paste
- 14.8 ml light brown sugar
- 2 cans coconut milk
- 591 ml fish, vegetable, or chicken stock
- 59.1 ml freshly squeezed lime juice
- 29.6 ml soy sauce
- 118 ml fresh cilantro leaves
Prepare
- Dice 0.5 yellow onion
- Mince 3 clove garlic
- 59.1 ml fresh ginger, finely chopped
- 473 ml carrots, thinly sliced
- Chop 355 ml green beans
- Cube 473 ml wild skinless salmon, halibut, or rockfish, or whole shelled shrimp
- Slice 2 limes
Let's Cook
-
Step 1.
Heat 2 tablespoons coconut oil in a large saucepan over medium-high heat. Add the diced yellow onion and sauté until translucent, about 4-5 minutes.
-
Step 2.
Add the minced garlic and sauté until lightly browned, about 1 minute.
-
Step 3.
Add 1/2 cup red curry paste and cook for 1 minute, stirring constantly to prevent burning.
-
Step 4.
Add 1 tablespoon light brown sugar and cook for 1 minute, stirring constantly.
-
Step 5.
Stir in 2 (14-ounce) cans coconut milk, 2 1/2 cups fish/vegetable/chicken stock, 1/4 cup lime juice, 1/4 cup finely chopped fresh ginger, and 2 tablespoons soy sauce. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
-
Step 6.
While the broth simmers, slice 2 cups carrots and chop 1 1/2 cups green beans.
-
Step 7.
After 30 minutes, add the sliced carrots to the soup and cook for 5 minutes.
-
Step 8.
Add the chopped green beans and cook for 5 more minutes, or until the vegetables are crisp-tender.
-
Step 9.
Add 2 cups cubed fish or whole shelled shrimp and cook for 2 minutes, or until the fish is just cooked through and flakes easily.
-
Step 10.
Ladle the soup into bowls and garnish with fresh cilantro leaves and lime slices.