Vietnamese Red Curry Fish Soup with Rice Noodles
A fragrant and warming Vietnamese red curry soup featuring tender white fish fillets, slurpable rice noodles, and crisp bell peppers, all simmered in a light coconut milk broth.
Ingredients
- White Fish Fillet300 g
- Rice Vermicelli Noodle50 g
- Fish Sauce20 ml
- Garlic5 g
- Bell Pepper80 g
- Onion50 g
- Light Coconut Milk200 ml
- Bell Pepper80 g
- Cooking Oil5 ml
- Red Curry Paste20 g
- Lime20 g
- Ginger10 g
- Cilantro10 g
- Water200 ml
Instructions
- 1Step 1
Cook rice vermicelli noodles according to package directions. Drain and set aside.
- 2Step 2
Dice the white fish fillet into 1-inch pieces. Thinly slice the bell pepper and onion. Mince the ginger and garlic. Slice the lime into wedges.
- 3Step 3
Heat cooking oil in a medium pot over medium heat. Add minced ginger and garlic, sauté for 30 seconds until fragrant.
- 4Step 4
Stir in red curry paste and cook for 1 minute, stirring constantly, until aromatic.
- 5Step 5
Pour in light coconut milk and water, bring to a gentle simmer. Add fish sauce and a squeeze of lime juice.
Share Recipe
Turn These Recipes Into
Your Perfect Meal Plan
Join thousands who've transformed their meal planning.Join thousands of users who've transformed their meal planning with AI-powered recommendations. Get personalized weekly meal plans featuring recipes like these, tailored to your dietary preferences and schedule.
🎁Start with a FREE week—no credit card required!✨You Might Also Love These
Discover more delicious recipes similar to this one, carefully selected just for you.