Ingredients
– 400 ml coconut milk
– 500 ml fish or vegetable stock
– 2 teaspoons red curry paste
– 400 g firm white fish fillets
– 1 tablespoon fish sauce
– 1 tablespoon lime juice
– 1 red bell pepper, sliced
– 1 cup spinach leaves
– Fresh coriander for garnish
– Lime wedges for serving
Method
1. Pour coconut milk and stock into a large pot over medium heat.
2. Stir in red curry paste and bring the mixture to a gentle simmer.
3. Add fish fillets, fish sauce, and lime juice; cook for about 5 minutes until fish is just cooked.
4. Toss in sliced bell pepper and spinach; let them wilt for 2 minutes.
5. Serve the soup hot, garnished with fresh coriander and lime wedges.
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