Thai fish and pumpkin soup
It's the spooky season, and what better to spice up the autumn months as the days coolen with this spicy Thai fish and pumpkin soup! The fish can be substituted for a vegan substitute like tofu and if you want it to be a more filling meal, you can add rice noodles to the mix.
Serves 4 and is from delicious!
1 tablespoon sunflower oil
3 tablespoons Thai red curry paste
200ml light coconut milk
3 cups (750ml) salt-reduced chicken or fish stock
4 Asian (red) eschalots, 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
2 tablespoons tamarind puree
2 tablespoons fish sauce
1 tablespoon brown sugar
600g skinless chunky fish fillets (such as blue eye, ling or snapper), cut into 3cm pieces
100g baby spinach leaves
Heat oil in a saucepan over medium-high heat. Add curry paste and cook, stirring, for 2 minutes or until fragrant.
2. Add the coconut milk, stock, eschalot, chilli and kaffir lime leaves, if using, 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.
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.