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Fish coconut curry in bowl with spoon.
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5 from 3 votes

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.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Thai
Diet: Gluten Free
Servings: 4 people
Calories: 799kcal
Author: Sarah Trenalone

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 | Carbohydrates: 40g | Protein: 27g | Fat: 62g | Saturated Fat: 41g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 80mg | Sodium: 1247mg | Potassium: 926mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2672IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 8mg