Fish, prawn & coconut soup with noodles September 8, 2023
A soup for all seasons – fragrant with ginger, coriander and juicy fish and prawns. Can be served with rice instead of noodles. Check out the original recipe here.
INGREDIENTS
1 onion, chopped
2 tablespoons chopped fresh ginger
2 cloves garlic, crushed
½ teaspoon ground turmeric
¼ teaspoon chilli flakes
2 tablespoons fish sauce
¼ cup roughly chopped coriander roots and stems, leaves reserved
2 tablespoons coconut oil
400ml coconut cream
1 teaspoon caster sugar
2 cups fish or chicken stock
500 grams firm white fish, cut into 4cm pieces
12 large, raw peeled prawns
TO FINISH
100 grams cooked vermicelli rice noodles
GARNISHES: thinly sliced spring onions and fresh red chilli, chopped roasted cashew nuts or peanuts, lime wedges, reserved coriander leaves
METHOD
- Put the onion, ginger, garlic, turmeric, chilli, fish sauce, and coriander, roots and stems in a food processor and blend until smooth.
- Heat the oil in a large saucepan and add the paste. Cook over a medium heat until fragrant and the onion is cooked, about 10 minutes, stirring frequently. Stir in the coconut cream, caster sugar and stock and bring to the boil.
- Simmer uncovered for 10 minutes. Add the fish and prawns, cover and cook gently for a few minutes until just cooked through.
- TO SERVE: Place a pile of noodles in each bowl then ladle over the soup, dividing the fish and prawns evenly. Top with desired garnishes and serve immediately. SERVES 4.
Tags: blue moki, curry, fresh, gurnard, kingfish, Monkfish, Prawns, recipe, snapper, spicy, tarakihi, trevally, warehou
Categories: Recipes