Green Thai Curry Fish Soup
This is a full-flavoured, hearty soup featuring all the delicious flavours one would expect from a fragrant curry! The caramelised aubergine pieces soak up plenty of flavour, while the mange tout adds a little crunch. It’s a high-protein fish soup option where the fresh garnishes bring it all to life!
Method
Based on 4 servings, adjust as needed.
Step 1
👋 Don't forget to defrost your fish overnight if you have received frozen cod. We prefer to do this by placing the frozen fish onto a plate, covering it well and placing the plate on the lowest shelf of the fridge.
Step 2
When you are ready to cook, have your fish stock ready: If not using fresh fish stock, prepare it in a jug according to the instructions to achieve the amount needed (1 stock pot per 500ml). Whisk well and set aside.
Step 3
Heat the olive oil in a large, non-stick saucepan. Add the diced aubergine, season with salt and pepper and cook over medium-high heat for 8-10 minutes until the pieces start to caramelise. Stir occasionally to ensure even cooking.
Step 4
Add the green Thai curry paste and cook for another 1-2 minutes, then pour in all the fish stock and the coconut milk. Increase the heat to high and bring the mixture to a rolling boil. Reduce the heat to medium heat and add the mange tout. Simmer for 4 minutes.
Step 5
Tip in all the fish chunks, then reduce the heat to low. The fish chunks will poach very quickly, so they will not need longer than 2-3 minutes. Check the fish chunks, they should be white and opaque. At this time, you can remove the pan from the heat completely.
Step 6
Stir through fish sauce to season, then taste your soup, adding more salt and pepper if you feel it needs it. Use a ladle to divide the soup mixture evenly between warm bowls. Top with equal amounts of sliced red chilli, Thai basil leaves and coriander leaves (these elements add enormous flavours, so do not skip them).
Step 7
Serve the soup with lime wedges on the side to squeeze over in case you feel the soup needs a little more acidity. Lush!
- Ingredients
- Based on 4 servings
-
800g Skinless, Deboned White Fish, defrosted and chopped into 2cm chunks 3x Sainsbury's Skinless & Boneless Cod Fillets 360g -
1 Aubergine, chopped into small 1 cm pieces 1x Sainsbury's Aubergine -
1 litre Fish Stock 1x Knorr Stock Pot Fish 4x28g -
2 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
100g Green Thai Curry Paste 1x Sainsbury's Thai Inspired Green Curry, Inspired to Cook 180g -
400ml Full Fat Tinned Coconut Milk 1x KTC Coconut Milk 400ml -
160g Mange Tout 1x Sainsbury's Trimmed Mange Tout 200g -
1 tbsp Fish Sauce 1x Blue Dragon Fish Sauce 150ml -
1 Red Chili, finely sliced 1x Sainsbury's Red Chillies 65g -
5g Thai Basil Leaves 1x Sainsbury's Thai Basil 20g -
5g Coriander Leaves 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
1 Lime, cut into wedges 1x Sainsbury's Limes