Monkfish Coconut Curry Soup Recipe

Succulent pieces of monkfish gently poached in a creamy, fragrant green curry broth infused with zingy lime, aromatic ginger, and fresh cilantro. Balanced with a hint of white wine vinegar and rich coconut milk, this bright and fiery seafood curry delivers a wonderful burst of Thai-inspired flavour that is delightfully quick to prepare.

Ingredients

• 1 tablespoon vegetable oil

• 1 small onion, thinly sliced

• 1 red bell pepper, cut into slices

• 1 tablespoon fresh ginger

• 2 tablespoons chopped cilantro stems, plus leaves for serving

• Salt & Pepper

• 2 tablespoons Thai green curry paste,

• 2 tablespoons white-wine vinegar

• 1 can (13.5 ounces) light coconut milk

• 8 ounces clam juice (or chicken stock as an alternative)

• 600gms monkfish fillet, skinned & boned, cut into 1-inch pieces

• 1 Thai chilli thinly sliced, for serving

• Cooked rice, for serving (optional)

Instructions

1. Heat oil in a large pan over medium heat. Add onion, bell pepper, ginger, & cilantro stems & season with salt. Cook, stirring occasionally, until vegetables are tender & golden. Add curry paste cook for about 1 minute. Add vinegar bring to boil for 1 minute. Add coconut milk & clam juice then bring to a simmer.
2. Generously season fish with salt & pepper
3. stir into pan. Reduce heat to medium-low. Cook at a simmer, stirring gently a few times, until just cooked through but the fish is not falling apart, approx. 4 minutes.
4. Serve: Take Bowl add in cooked rice (optional) then ladle the soup and top with cilantro leaves and chili to taste.