I love dishes that have a bit of fire in them, but are still light enough to enjoy when the weather is hot, hot, hot. This soup ticks both of those boxes and is just delicious. It’s quick to put together and doesn’t need you to spend too long in the hot kitchen. You can use any white fish and I sometimes even throw in some salmon if I can get hold of it out here. Prawns are also a great addition, but remember to add them right at the end as they don’t take long to cook, maybe 2-3 minutes.
Spicy Fish & Coconut Noodle Soup – serves 2, preparation 10 minutes, cooking time 25 minutes
- 1 tbsp lime juice
- 1 tbsp olive oil
- 250g white fish, cubed
- 1 tbsp cooking oil
- 1 sweet pepper, sliced thinly
- 1 small onion, halved and slices thinly
- 1 garlic clove, finely diced
- 250ml vegetable stock
- 250ml coconut milk
- 1 tbsp ground cumin
- 1 tsp cayenne pepper
- 1 tsp chilli powder (or sweet paprika if you prefer it a little milder)
- 150g dried egg noodles
Mix the lime juice and olive oil in a mixing bowl and add the fish. Leave to marinate whilst preparing the broth.
In a medium saucepan heat the cooking oil. Add the pepper, onion and garlic and cook on a medium heat for 2-3 minutes, until the vegetables begin to wilt slightly. Add the coconut milk and stock and stir. Add the cumin, cayenne and chilli and stir. Bring to the boil and allow to simmer for 10 minutes until the flavours infuse. Add the fish, put a lid on the pan and simmer for a further 10 minutes.
Whist the soup is cooking, prepare the noodles by boiling for 3-4 minutes in water (you may add salt if required, but I tend not to). Drain the noodles and place in the bottom of two warmed soup bowls.
Transfer the soup in to a heated serving bowl. Allow each diner to add their own soup to the noodles at the table. Hot and delicious!