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Thai fish & pumpkin soup
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Pair vibrant pumpkin with tangy Thai fish curry for a flavorful twist.
Ingredients:
  • 18.40 gm sunflower oil
  • 84.00 gm Thai red curry paste
  • 200ml light coconut milk
  • 750ml chicken stock
  • 4 Asian (red) eschalots, thinly sliced (see Notes)
  • 1 long red chilli, thinly sliced
  • 2 makrut lime leaves, finely shredded (optional) (see Notes)
  • 250g pumpkin, peeled, cut into 2cm pieces
  • 1 green capsicum, cut into strips
  • 40.00 ml tamarind puree (see Notes)
  • 48.80 gm fish sauce
  • 16.00 gm brown sugar
  • 600g skinless chunky fish fillets (such as blue eye, ling or snapper), cut into 3cm pieces
  • 100g baby spinach leaves
Instructions:
  • In a saucepan over medium-high heat, sizzle the oil and curry paste for 2 minutes until aromatic, stirring constantly.
  • Combine coconut milk, stock, eschalot, chili, and makrut lime leaves in a pot. Stir in pumpkin, capsicum, tamarind, fish sauce, sugar, and a pinch of salt. Cook for 20 minutes until the pumpkin is tender.
  • Add the fish and gently simmer until it turns opaque, about 5 minutes.
  • Divide the spinach among 4 warm bowls. Arrange the fish and vegetables on top. Sprinkle the remaining spinach over, then generously spoon the sauce on top before serving.

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