Spicy Coconut Fish Soup with Rice

By Maverick19

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

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.