Thai Fish, Coconut and Noodle Soup

A delicious Thai Noodle Soup that’s quick and easy enough to make on a weeknight. We used Sealord Hoki fillets, now certified by The Marine Stewardship Council – and matched it with Villa Maria’s Private Bin Arneis, East Coast 2013. 

By Claire Aldous and Sarah Heeringa. Photography Amanda Reelick

Villa Maria Arneis East Coast 2013 

1 tbsp vegetable oil
3 tbsp Thai green or red curry paste
1 x 400g tin coconut cream
1 tbsp fresh ginger, grated
2 cloves garlic, crushed
1 long red chilli, seeded and thinly sliced
4 kaffir fresh lime leaves, (or 2 tsp bottled leaves)
5 cups chicken or vegetable stock
400g (or 3½ cups) pumpkin, peeled and cubed
400g firm white fish fillets, sliced 2 cm pieces, we used Sealord Hoki fillets
350g udon noodles, precooked
2 tbsp fish sauce
2 tbsp lime or lemon juice
3 spring onions, thinly sliced
small handful fresh coriander, roughly chopped

Heat the oil in a large saucepan and fry the curry paste for 1 minute. Add the coconut cream, ginger, garlic, chili, kaffir lime leaves and stock and bring to the boil.

Simmer for 5 minutes then add the cubed pumpkin and cook till soft.

Add the fish and noodles and simmer for 2-3 minutes until the fish is just cooked. Stir in the fish sauce and lime juice.

Ladle into bowls and sprinkle with spring onions and the coriander. Serves 4   

Wine match 

Arneis means ‘little rascal’ because this white Italian wine grape variety is considered quite difficult to grow. This wine is not at all difficult to drink though – with its delicate and dry style and hints of melon, almond and honeysuckle. A great alternative to Sauvignon Blanc to serve with chicken and fish.  

For more delicious recipes from Sealord, including Spring Vegetable and Hoki Fritters with Lemon Yoghurt Dip, see Good issue 38 – out now! 
To read Good’s feature about food traceability and Sealord, click here.

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