Thai Orange Roughy Fish And Pumpkin Soup Recipe

Ingredients

• 2 orange roughy fillets cut into 3cm pieces

• 3 tablespoons Thai red curry paste

• 200ml light coconut milk

• 750ml chicken or fish stock

• 4 Asian shallots, thinly sliced

• 1 long red chilli, thinly sliced

• 2 lime leaves, finely shredded

• 250g pumpkin, peeled, cut into 2cm pieces

• 1 green capsicum, cut into strips

• 2 tablespoons tamarind puree

• 2 tablespoons fish sauce

• 1 tablespoon brown sugar

• 100g baby spinach leaves

Instructions

1. Heat 1 tablespoon of oil in a saucepan over medium-high heat. Add the Thai red curry paste and cook, stirring, for 2 minutes until fragrant.
2. Stir in the coconut milk, chicken or fish stock, sliced shallots, red chilli, and lime leaves. Mix well.
3. Add the pumpkin, capsicum, tamarind puree, fish sauce, brown sugar, and a pinch of salt. Cook for 20 minutes until the pumpkin is tender.
4. Gently add the orange roughy pieces to the saucepan. Simmer for 5 minutes until the fish is opaque and cooked through.
5. Place half of the baby spinach in 4 warm bowls. Top with the fish and vegetable mixture, scatter over the remaining spinach, and ladle the sauce on top.