Light Curry Fish and Pumpkin Soup

For 4 persons


  • 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


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.

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