Soups Recipes - Red Monkfish Soup Recipe

Ingredients

• 175g/6oz flat rice noodles

• 30ml/2 tbsp vegetable oil

• 2 garlic cloves, chopped

• 15ml/1 tbsp red curry paste

• 450g/1lb monkfish tail, cut into bite size pieces

• 300ml/1 1/4 cups coconut cream

• 750ml/3 cups hot chicken stock

• 45ml/3 tbsp fish sauce

• 15ml/1 tbsp palm sugar (jaggery)

• 60ml/4 tbsp roasted peanuts, roughly chopped

• 4 spring onions (scallions), shredded lengthways

• 50g/2oz bean sprouts

• large handful of fresh Thai basil leaves

• salt and ground black pepper          

• 1 fresh red chili, seeded and cut lengthways into slivers, to garnish

Serves 4

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Method:

1. Soak the noodles in a bowl of boiling water for 10 minutes, or according to the packet instructions. Drain.

2. Heat the oil in a wok or pan over a high heat. Add the garlic and cook for 2 minutes. Stir in the curry paste and cook for 1 minute, until fragrant.

3. Add the monkfish and stir-fry over a high heat for 4-5 minutes, until just tender. Pour in the coconut cream and stock. 

4. Stir in the fish sauce and sugar, and bring just to the boil. Add the drained noodles and cook for 1-2 minutes, until tender.

5. Stir in half the peanuts, half the spring onions, half the bean sprouts, the basil and seasoning. Ladle the soup into deep individual soup bowls and sprinkle over the remaining peanuts.

6. Garnish with the remaining spring onions, bean sprouts and the slivers of red chili.

Note: This light and creamy coconut soup provides a base for a colorful fusion of red-curried monkfish and rice noodles.