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!
Ingredients:
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
Recipe:
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.