Thai Fish and Pumpkin Soup June 29, 2020

Check out the original recipe here.

INGREDIENTS

• 1 tablespoon sunflower oil
• 3 tablespoons Thai red curry paste
• 200ml light coconut milk
• 3 cups (750ml) salt-reduced chicken or fish stock
• 4 Asian (red) eschalots, thinly sliced
• 1 long red chilli, thinly sliced
• 2 kaffir lime leaves, finely shredded (optional)
• 250g pumpkin, peeled, cut into 2cm pieces
• 1 green capsicum, cut into strips
• 2 tablespoons tamarind puree
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 600g skinless chunky fish fillets
• 100g baby spinach leaves

 

1. Heat oil in a saucepan over medium-high heat, then mix in the 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.
3. Add pumpkin, capsicum, tamarind, fish sauce, sugar and a pinch of salt and cook for 20 minutes or until the pumpkin is tender, then 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.

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