1poundrice or egg noodles, or fettuccineUse gluten-free noodles if needed
2tablespoonsfish sauce, plus more to tasteOr use soy sauce
1tablespoonchili oil (optional but recommended)I use chili crisp oil
¼teaspoonred chili flakes (optional)Or use more for extra heat
12ouncesraw 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.
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.
Add the coconut milk, broth and sugar. Bring to a simmer and continue simmering for 5 minutes.
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.
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).
Divide the noodles between 4 bowls. Scoop the fish soup over the noodles, and serve along with the sliced onions, herbs 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.