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How to make Thai fish & pumpkin soup

Yield = 4
Prep time: 0:30
Cook time: 0:25
Total time: 0:55

Ingredients

  • 1 tablespoon sunflower oil
  • 3 tablespoons Thai red curry paste
  • 200ml light coconut milk
  • 3 cups (750ml) Massel chicken style liquid stock (see notes)
  • 4 Asian (red) eschalots, thinly sliced (see Notes)
  • 1 long red chilli, thinly sliced
  • 2 kaffir lime leaves, finely shredded (optional) (see Notes)
  • 250g pumpkin, peeled, cut into 2cm pieces
  • 1 green capsicum, cut into strips
  • 2 tablespoons tamarind puree (see Notes)
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 600g skinless chunky fish fillets (such as blue eye, ling or snapper), cut into 3cm pieces
  • 100g baby spinach leaves

Method

  • Step 1 Heat oil in a saucepan over medium-high heat. Add curry paste and cook, stirring, for 2 minutes or until fragrant.
  • Step 2 Add the coconut milk, stock, eschalot, chilli and kaffir lime leaves, if using, and stir to combine. Add pumpkin, capsicum, tamarind, fish sauce, sugar and a pinch of salt and cook for 20 minutes or until the pumpkin is tender.
  • Step 3 Add fish and simmer for 5 minutes or until the fish is opaque.
  • Step 4 Place half the spinach in 4 warm bowls and top with the fish and veg. Scatter with remaining spinach, then ladle the sauce over the top and serve.