Spicy Coconut Fish Soup with Rice
By Maverick19
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Ingredients
- 1 Tbsp Thai green curry paste
- 1 carrot, peeled and roughly chopped
- 1 red onion, finely diced
- 1 stick lemongrass, finely chopped
- 1/3 lb pumpkin, peeled and roughly chopped, (can substitute butternut squash)
- 1 1/2 cups vegetable stock
- 1 1/2 cups coconut milk
- 1 cup jasmine rice
- 1 zucchini, roughly chopped
- 1/2 lb firm fish fillets, cut into small pieces
- salt and freshly ground black pepper
- 3 Tbsp chopped fresh cilantro
- coconut cream, to serve
Details
Preparation
Step 1
1. In a large saucepan, saute the curry paste with the carrot, onion, lemongrass and pumpkin over a gentle heat for 2-3 minutes. Pour in the stock and coconut milk, and slowly bring to a boil. Add the rice and simmer for 15-20 minutes until tender.
2. Add the zucchini and fish. Cook for 4-5 minutes until the fish is cooked. Season to taste and stir in 2 Tbsp of the chopped cilantro. Ladle soup into bowls and garnish with the remaining cilantro and a little coconut cream.
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