Thai fish & pumpkin soup

Thai fish & pumpkin soup


Look for pumpkin with a rich, dense orange flesh, and team it with a spicy/sour Thai fish curry light on coconut milk.

The ingredient of Thai fish & pumpkin soup

  1. 1 tablespoon sunflower oil
  2. 3 tablespoons Thai red curry paste
  3. 200ml light coconut milk
  4. 3 cups (750ml) Massel chicken style liquid stock (see notes)
  5. 4 Asian (red) eschalots, thinly sliced (see Notes)
  6. 1 long red chilli, thinly sliced
  7. 2 kaffir lime leaves, finely shredded (optional) (see Notes)
  8. 250g pumpkin, peeled, cut into 2cm pieces
  9. 1 green capsicum, cut into strips
  10. 2 tablespoons tamarind puree (see Notes)
  11. 2 tablespoons fish sauce
  12. 1 tablespoon brown sugar
  13. 600g skinless chunky fish fillets (such as blue eye, ling or snapper), cut into 3cm pieces
  14. 100g baby spinach leaves

The instruction how to make Thai fish & pumpkin soup

  1. Heat oil in a saucepan over medium-high heat. Add curry paste and cook, stirring, for 2 minutes or until fragrant.
  2. Add the coconut milk, stock, eschalot, chilli and kaffir lime leaves, if using, and stir to combine. Add pumpkin, capsicum, tamarind, fish sauce, sugar and a pinch of salt and cook for 20 minutes or until the pumpkin is tender.
  3. Add fish and simmer for 5 minutes or until the fish is opaque.
  4. Place half the spinach in 4 warm bowls and top with the fish and veg. Scatter with remaining spinach, then ladle the sauce over the top and serve.

Nutritions of Thai fish & pumpkin soup

fatContent: 343.443 calories
saturatedFatContent: 12.1 grams fat
carbohydrateContent: 3.8 grams saturated fat
sugarContent: 21.6 grams carbohydrates
cholesterolContent: 36.9 grams protein
sodiumContent: 77 milligrams cholesterol


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