Green curry fish soup

Name: Green curry fish soup
Cuisine: Australian
Ingredients: 750 ml/24 fl oz Fish Stock or water; 750 ml/24 fl oz Fish Stock or water; 500 ml/16 fl oz coconut milk; 8 teaspoons Green Curry Paste; 1 tablespoon shredded mint leaves; 4 kaffir lime leaves, finely shredded; 8 Whole Roasted Shallots (red); 8 Whole Roasted Shallots (red); 250 g/8 oz bean sprouts; 4 white fish fillets, cut into thick strips; 40 ml/1¼ fl oz fish sauce; 20 small prawns/shrimp, shelled and deveined; 20 small prawns/shrimp, shelled and deveined; 2 tablespoons coriander/cilantro/Chinese parsley leaves; 12 fish balls (available from Asian food stores); 2 tablespoons coriander/cilantro/Chinese parsley leaves; 2 tablespoons coriander/cilantro/Chinese parsley leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

500 ml/16 fl oz coconut milk
8 teaspoons Green Curry Pa

Oceania
Australia
Fish course
Pescatarian
Soup
Gluten-free

Method

Heat coconut milk to boiling point. Stir in green curry paste and cook for 5 minutes on moderate heat, uncovered. Add stock and fish sauce. Bring to the boil, reduce heat and simmer for 15 minutes. Taste and, if necessary, adjust seasoning.
Add fish pieces, prawns and fish balls and simmer on very low heat for 3—4 minutes, just enough to cook the fish.