Easy Spicy Thai Fish Soup

A super simple, “ONE DISH DINNER” that is ready is 20 minutes! Delicious and healthy Thai Fish Soup…coconut milk, fresh cod (or any seafood you like) red peppers, spinach, ginger, curry paste, and Sriracha Sauce. YUM!

Being from Newfoundland, I always have cod in the freezer…and it’s extra delicious because we catch it ourselves…we love fishing season! We had a great year and the freezer is full.

I am always on the lookout for new recipes for cod and this Easy Spicy Thai Fish Soup is a KEEPER! The rich coconut scented broth, with a hint of spice from the Sriracha that tickles the back of your throat plus healthy, delicious Newfoundland Cod is amazing! and the leftovers are just as good if not better the next day. This is my first time cooking with coconut milk and I was worried that it would taste like sunscreen (not that I’ve eaten sunscreen!!!) but you know what I mean…that coconut beachy scent. It didn’t!! and the flavor combinations were delicious.

I hope you enjoy this recipe as much as we do….this Easy Spicy Thai Fish Soup will be on the menu all winter long!

Easy Spicy Thai Fish Soup

Servings: 4 - 6 large bowls
Difficulty: easy
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“A super simple, delicious and healthy Thai Fish Soup…coconut milk, fresh cod (or any seafood you like) red peppers, spinach, ginger, curry paste, and Sriracha Sauce. YUM!”

Ingredients:

2 cups cooked basmati rice (homemade or store bought)
2 TBSP butter (I used salted)
1 clove garlic, finely minced
1 onion, diced
1 red bell pepper, diced
1 TBSP freshly grated ginger (it’s easier to grate if you freeze it first)
2 TBSP red curry paste
2 (12 ounce) cans unsweetened coconut milk (I used light / lite)
4 cups vegetable stock
1 – 2 TBSP Sriracha Sauce, to taste (or add it to individual bowls if you have picky eaters)
4-6 pieces of cod or 1 lb of fresh seafood (shrimps, scallops, mussels…)
Juice of 1 lime
2 TBSP fresh cilantro leaves, roughly chopped
1 big handful of baby spinach
salt and pepper to taste

Preparation:

Cook rice according to package directions or use a store bought package of microwavable basmati rice (if using premade package, do not microwave…add to broth as per directions in soup recipe)

Melt butter in a large pot or dutch oven over medium high heat. Add garlic, onion, and red bell pepper, season with salt and pepper and stir until tender, 3 – 4 minutes. Stir in ginger until fragrant, about 1 minute. Stir in curry paste until well combined.

Gradually whisk in coconut milk, vegetable stock and Sriracha. Whisk until fully combined, about 1 – 2 minutes. Bring to a boil. Season cod / seafood with salt and pepper. Add basmati rice and pieces of cod or other seafood, if using, to boiling broth. Reduce heat to medium low and simmer gently until fish is cooked, about 6 – 8 minutes.

Very, very gently, stir in lime juice and cilantro. Add spinach. Cover and let wilt a minute or two. Taste and season with salt and / or pepper if needed. Serve with warm crusty bread to soak up all that delicious broth. Serve with additional Sriracha if you like it extra spicy! Enjoy 🙂

NOTE: I used Light / Lite coconut milk just as a personal preference and to make it “healthier” but you can use regular! The Srirachi sauce really makes a difference to the taste of the dish! Even if you don’t like it spicy, just add a little to add some depth of flavor. Also, any seafood would work well with this recipe so experiment with what you have on hand 🙂 For the rice, I used 1 package of Uncle Ben’s Microwavable Basmati Rice.

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Loving this Life Living “Around the Bay” ~ DD