08/10/2026
Make-it Monday #5: Thai Coconut Curry Soup 🥥🍜🍋🟩
Do you want to try a recipe that comes together in only 30 minutes? This soup combines comfort with bright tropical flavours and a bit of spice! We used haddock in our version, but feel free to use whatever protein you like best. Show us your attempt in the comments below!
Recipe:
For the soup
1 tbsp of coconut oil
1 k**b of ginger grated
2 tbsp of red thai curry paste
½ tbsp of fish oil
1 can of full fat coconut milk
4 cups of vegetable broth
3 tbsp of lime juice
1 head of kale thinly chopped
1 can of water chestnuts
1 can of bamboo shoots
2-3 filets of fish
250g of rice noodles
For garnish (optional)
1 soft boiled egg
Lime slices
Chopped spring onions
Cilantro
Chili oil
Directions
Grate your ginger, slice your limes, and chop your kale, spring onions and cilantro
Pat your fish filets dry and chop them into 1-2 inch pieces
In a wok or large pot melt your coconut oil and cook your ginger until slightly crispy
Add in your fish, curry paste, fish oil, water chestnuts, and bamboo shoots, mixing until the sides of the fish are slightly opaque but not fully cooked
Add in your coconut milk, vegetable broth, lime juice and rice noodles, and bring to a boil
Cover the soup and simmer on low heat for 5 minutes, then add in your kale and simmer for another 5 minutes
Serve the soup in bowls adding your soft-boiled egg, lime slices, spring onions, cilantro and chili oil
Enjoy!!
