• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Champagne Tastes®
  • About
  • Travel
    • Food Travel
    • Outdoor Adventure
  • Recipes
    • Garden To Table
    • Seafood
    • Camping Recipes
    • Ferment
    • Backyard Foraging + Wild Game
    • Cooking Basics
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Garden To Table
  • Seafood
  • Ferment
  • Foraging + Wild Game
  • Cooking Basics
  • Camping Recipes
  • Outdoor Adventure
  • Food Travel
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Dinner » Main Dishes

    Fish Coconut Curry Soup with Noodles

    Published: Feb 24, 2023 · Modified: Mar 15, 2023 · Leave a Comment

    Jump to Recipe Print Recipe Save Recipe Saved!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    This fish coconut curry soup is inspired by the northern Thai dish Khao Soi. It features coconut milk, curry paste, and noodles.

    Fish coconut curry in bowl with spoon with red onions and basil sprinkled on top.

    Last spring, we enjoyed one of the most amazing meals of our lives at DaLaya, a Thai restaurant we visited in North Carolina. It was the kind of meal you dream about.

    What was this fabulous dish?

    It was Khao Soi, a coconut curry noodle soup from northern Thailand. When I saw a version of this soup in Pepper Teigen’s cookbook Pepper Thai, I knew we had to try making it at home!

    Both the Khao Soi at DaLaya and the one in Pepper Thai included chicken, and once I’d tried Pepper Teigen’s recipe exactly as written, I knew I wanted to try putting my own spin on it.

    Since we’re all about the seafood here, I decided to try version featuring fish. And guys, it’s SO GOOD!

    So, with full credit going to DaLaya for introducing me to this dish, and for Pepper Thai for walking me through how to make it, this fish coconut curry soup with noodles is one of our new favorite comfort foods!

    What Ingredients Do I Need for Fish Coconut Curry Soup?

    All of the ingredients for this soup should be relatively easy to find.

    Some of the ones you may need to look just a little harder for (or order online, depending on what grocery stores have available near you), are the curry pastes and the chili oil.

    You’ll need both red and green curry paste. I used Thai Kitchen green curry paste and Thai Kitchen red curry paste.

    This recipe also uses canned coconut milk and fish sauce, both of which should be relatively easy to find in your local grocery store.

    What Type of Chili Oil Should I Use?

    Another ingredient recommended (but that you could skip in a pinch) is chili oil.

    Pepper Thai has you make this from scratch, but I used Fly By Jing chili crisp oil. You could also use a chili olive oil, such as our homemade chili oil.

    What Type of Noodles Should I Use?

    Khao Soi typically uses rice or egg noodles, but in Pepper Thai, Pepper recommends swapping in fettuccine noodles if those are easier to find.

    I did that, because I already had these Barilla gluten-free fettuccine noodles on hand.

    What Kind of Fish Should I Use?

    This works best with somewhat firm fish, such as salmon or halibut. We also love using rockfish in this soup (although it may flake apart a little more).

    If you use extremely flaky fish, that’s fine too. Just know that the fish will probably come apart into small pieces.

    The fish in the photos is salmon and rockfish.

    Raw fish cut into one-inch cubes in bowl.
    Cubed Salmon + Rockfish

    How to Make Fish Coconut Curry Soup

    Start with the noodles.

    Bring a large pot of water to a boil, and cook the noodles according to the package directions.

    Admittedly, twirling long noodles in soup is something of an acquired skill, so if you prefer to break the noodles into smaller pieces or use a shorter pasta, that would work well also.

    Cooked noodles draining in collander.
    Cooked Noodles

    Next, add a little oil and the curry paste to a soup pot, and cook until the paste is fragrant.

    Curry paste and oil in large pot with wooden spoon for stirring.
    Cook Curry Paste

    Add coconut milk, broth and a little sugar to the pot.

    Simmer for five minutes.

    Next, add the fish sauce and chili oil. Taste the broth and add more fish sauce if the soup seems bland, or more chili oil if the soup isn’t spicy enough for you. I also like to add red chili flakes for a little extra heat.

    Coconut milk, broth and sugar added to curry paste in pot, with wooden spoon for stirring.
    Add Coconut Milk, Broth + Seasonings

    Finally, cut the fish into cubes and add it to the soup.

    Cook until the fish is cooked through. The fish will be opaque and tender when it’s ready.

    Fish added to soup pot and simmering with wooden spoon for stirring.
    Cook Fish Until Tender

    Serve this soup with lots of toppings! I like to add fresh herbs, sliced red onion and a squeeze of lime juice.

    Enjoy this warm and cozy bowl of seafood soup right away!

    If you loved this soup, don’t forget to pick up a copy of Pepper Thai for more ideas, and make sure to stop by DaLaya if you’ll be in Sylva, North Carolina.

    Fish coconut curry with basil leaves and lime wedges.
    Fish coconut curry in bowl with spoon.
    Print Recipe Save Recipe Saved!
    5 from 1 vote

    Fish Coconut Curry Soup with Noodles

    This fish coconut curry soup is inspired by the northern Thai dish Khao Soi. It features coconut milk, curry paste, and noodles.
    Author: Sarah Trenalone
    Prep Time5 mins
    Cook Time25 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: Thai
    Diet: Gluten Free
    Servings: 4 people
    Calories: 799kcal
    Freezer Friendly?
    No
    Will It Keep?
    1-2 Days (Fridge)
    Prevent your screen from going dark

    Ingredients

    • 2 tablespoons oil (coconut, olive or avocado)
    • 2 tablespoons Thai red curry paste
    • 2 tablespoons Thai green curry paste
    • 28 ounces full-fat coconut milk (2 cans)
    • 2 cups seafood, chicken or vegetable broth
    • 1 tablespoon light brown sugar
    • 1 pound rice or egg noodles, or fettuccine Use gluten-free noodles if needed 
    • 2 tablespoons fish sauce, plus more to taste Or use soy sauce
    • 1 tablespoon chili oil (optional but recommended) I use chili crisp oil
    • ¼ teaspoon red chili flakes (optional) Or use more for extra heat
    • 12 ounces raw fish, such as salmon, halibut or rockfish (~3 fillets)

    For Serving:

    • Thinly sliced red onion or shallots
    • Thinly sliced basil (or use cilantro)
    • Lime wedges

    Instructions

    • Bring a large pot of salted water to a boil. Add the fettuccine or egg noodles and cook according to the package directions. When finished, drain the noodles and set aside.
      Cooked noodles draining in collander.
    • Meanwhile, in a large heavy pot, heat the oil over medium heat. Add all the curry paste and cook, stirring constantly, about 1 minute or until fragrant.
      Curry paste and oil in large pot with wooden spoon for stirring.
    • Add the coconut milk, broth and sugar. Bring to a simmer and continue simmering for 5 minutes.
      Coconut milk, broth and sugar added to curry paste in pot, with wooden spoon for stirring.
    • Add the fish sauce and chili oil. Taste, adding more fish oil if the broth seems bland and more chili oil if you’d like more heat.
      If you'd like even more heat, add the red chili flakes.
      Fish oil and chili oil added to curry mixture in pot with wooden spoon for stirring.
    • Cut the fish into 1-inch cubes.
      Add the fish to the soup and continue to simmer until fish is cooked through and opaque (about 3-5 minutes, depending on how thick the fish cubes are).
      Raw fish cut into one-inch cubes in bowl.
    • Divide the noodles between 4 bowls. Scoop the fish soup over the noodles, and serve along with the sliced onions, herbs and lime wedges.
      Fish coconut curry with basil leaves and lime wedges.

    Notes

    Leftover soup can be stored in the fridge for 1-2 days.  Store the noodles separately.  Warm over low heat before serving leftovers.

    Nutrition

    Calories: 799kcal (40%) | Carbohydrates: 40g (13%) | Protein: 27g (54%) | Fat: 62g (95%) | Saturated Fat: 41g (256%) | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 80mg (27%) | Sodium: 1247mg (54%) | Potassium: 926mg (26%) | Fiber: 2g (8%) | Sugar: 6g (7%) | Vitamin A: 2672IU (53%) | Vitamin C: 3mg (4%) | Calcium: 87mg (9%) | Iron: 8mg (44%)
    Tried this recipe?Leave a comment and rating below!
    « Seafood Fra Diavolo
    Campfire Lasagna with Sausage »

    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    Reader Interactions

    Leave a Comment: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

    Learn More →

    Currently Trending

    • Sardine Fish Cakes in a stack with sauce on the serving tray
      A Canned Sardine Recipe: Mini Fish Cakes
    • pan-seared rockfish on a plate
      Pan-Seared Rockfish
    • pan-seared red snapper on plates
      Pan-Seared Red Snapper
    • crab butter sauce on a platter with crab legs
      Crab Butter Sauce

    Footer

    About

    • Privacy Policy
    • Terms & Conditions
    • Supplemental Privacy Notice For California Residents
    • Supplemental Privacy Notice For Nevada Residents

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Recipe and Photo Reuse Terms + FAQ

    Copyright ©2015-2023 Champagne Tastes
    All Rights Reserved.