There are few things in life more satisfying than a great bowl of soup. The best soups are those that take almost nothing to prepare, yet are hugely flavorful. This particular recipe definitely fits into this category. The basic idea for this soup is commonplace at our table. The proteins/accoutrements change, but the base remains the same. Aside from being really delicious to begin with, everyone loves that it is totally interactive. We all start with the same thing and then make it our own, and we certainly each have our own opinions on the best way to eat it. Double extra fish sauce. 90% noodle 10% broth. Is there soup under those vegetables? Mmmm, hot sauce with a soup garnish! No matter how you eat it, we all agree this soup is tops! But, just to be safe, you should probably weigh in with an opinion of your own.
coconut curry soup + white fish
for the broth:
- 2 cans coconut milk (lite, if you swing that way)
- 1 Qt chicken stock
- 2 Tb fish sauce
- 2 Tb lime juice
- 2 Tb red curry paste
- 1# - 1 1/2# white fish. cut into 3/4" cubes. You can sub just about anything here, tofu, chicken shrimp, pork, etc....
- Asian egg noodles, rice noodles, or ramen. cooked and rinsed.
- green onion
- fried onion
- lime wedges
- bean sprouts
- fish sauce
- jalapeno or chiles
- sambal or sriracha
In a large pot, combine coconut milk and curry paste. Cook over medium heat until, whisking until totally combined and just starting to thicken. Add stock, fish sauce, and lime juice. Cook over medium/low heat. Adjust seasoning to taste. Add fish (or preferred protein) to soup and simmer until cooked through, about 3-4 minutes for fish.
To serve, add noodles to a large bowl. Ladle broth over top. Garnish with whatever your little heart desires. Dig in. Debate the awesomeness you have created.
*To add an additional element, we left out a couple pieces of fish and seared them with salt and pepper rather than throwing them in to poach with the rest of it. If you are so inclined, we highly recommend this additional step.