Light Curry Fish and Pumpkin Soup

For 4 persons

Ingredients

• 1 tablespoon olive oil
• 3 tablespoons Thai red curry paste
• 200ml light coconut milk
• 750ml fish stock or chicken stock
• 4 shallots, thinly sliced
• 1 long red chilli, thinly sliced
• 2 kaffir lime leaves, finely shredded
• 250g pumpkin, peeled, cut into 2cm pieces
• 1 green bell pepper, cut into strips
• 2 tablespoons tamarind puree
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 600g skinless fish fillets, cut into 3cm pieces
• 100g baby spinach leaves
• A pinch of salt
• Lime wedge

Preparation

Heat oil in a saucepan over medium-high heat. Add curry paste, cook and stirring for 2 mins.

Add the coconut milk, stock, shallots, chilli and kaffir lime leaves, and stir to combine.

Add pumpkin, green bell pepper, tamarind, fish sauce, sugar and a pinch of salt and cook for 20 minutes.

Add fish and spinach simmer for 5 minutes.

Sever with Lime wedge, enjoy.