Thai Fish Soup

1 review, 5 star(s). 100% would make again

Ready in 45 minutes

Spicy and Hardy Thai Fish Soup


3 teaspoons Red Curry Paste
1/2 Chinese Cabbage; chopped
1 Whole sweet red pepper; chopped
1 Zucchini; chopped
1 can (400ml) Coconut milk
2 container Mushroom; use different kinds: oyster
12 Shrimp; peeled, raw
2 cups Vegetable stock
1 teaspoon Fish sauce
1 tablespoon Oyster Sauce
4 fillets White Fish; cubed
2 Spring Onions; chopped for garnish at end
1 tablespoon Corriander; chopped and added at end for garnish

Original recipe makes 4



Little oil in the pan, when hot add curry paste and red pepper and cook for approx 5 min

Add Zucchini, and Mushrooms

Stir occasionally until peppers soften then add some coconut milk and let cook for approx 5 min.

Add remaing liquid

Add fish and Oyster Sauce

Add cabbage. Cook until Cabbage starts to soften and the volume is reduced.

Add shrimp, then 4 min later add fish, keep on high heat till fish is cooked, doesn't take long 10 min.

Garnish with spring onions and coriander

I like to serve it on rice in a bowl.


Reduce the curry paste if you don't like heat

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Calories Per Serving: 332 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reduce the curry paste if you don't like heat [I posted this recipe.]
peterbarker11 7y ago

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