- Prep Time: 10 minutes
- Cook Time: 20 minutes
Thai Fish and Pumpkin Soup
Combine a Thai style pumpkin soup with quality white fish pieces to create a simple but amazing Winter option. Stage 1 of our Thai fish and pumpkin soup can be prepared prior to service, so you can serve this dish quickly and keep tables turning! An ideal lunch or dinner option and a great addition to cafe menus. We use Pacific West Barramundi skinless fillets but these can be interchanged with Pacific West Hake fillets or Talleys Hoki fillets.
- 600 gm Pacific West Barramundi fillets cut into bite size pieces
- 1 tbs coconut oil
- 3 tbs Thai red curry paste
- 200ml light coconut milk
- 3 cups chicken stock
- 3 spring onions thinly sliced
- 1 long red chilli, thinly sliced
- 2 kaffir lime leaves, finely shredded (optional)
- 250g pumpkin, peeled, cut into 2cm pieces
- 1 green capsicum, cut into strips
- 1 tbs tamarind puree
- 1 tbs fish sauce
- 1 tbs brown sugar
- 100g baby spinach leaves or similar
For the Thai fish and pumpkin soup
Stage 1: Heat oil in a saucepan over medium-high heat. Add curry paste and cook, stirring, for 2 minutes or until fragrant. Add the coconut milk, stock, spring onions, chilli and kaffir lime leaves and stir to combine. Add pumpkin, capsicum, tamarind, fish sauce, sugar and a pinch of salt and cook for 20 minutes or until the pumpkin is tender.
Stage 2: Add fish and simmer for 5 minutes or until the fish is opaque. Place half the spinach in 4 warm bowls and top with the fish and veg. Scatter with remaining spinach, then ladle the sauce over the top and serve.
For our Thai fish and pumpkin soup we use Pacific West’s Barramundi skinless fillets – Wild caught individually wrapped fillets. Available in 100/200gm, 200/300gm or 300/500gm servings. Pack size 5kg.
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