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Thai Style Fish Soup - full fat coconut milk due to supply issues

Thai Style Fish Soup - full fat coconut milk due to supply issues

with mushrooms , carrot and cashews
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
580 kcal
Protein
: 
12.7g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Closed Cup Mushrooms

1 unit(s)

Spring Onion

1 unit(s)

Carrot

1 bunch(es)

Coriander

1 pot(s)

Red Thai Style Paste

400 milliliter(s)

Coconut Milk

½ sachet(s)

Vegetable Stock Powder

125 grams

Egg Noodle Nest

(Contains: Wheat, Cereals containing gluten, Egg)

1 unit(s)

Lime

2 unit(s)

Coley Fillet

25 grams

Cashew Pieces

Not included in your delivery

¼ tsp

Sugar

300 milliliter(s)

Water

Energy (kJ)2425 kJ
Energy (kcal)580 kcal
Fat31.5 g
of which saturates27 g
Carbohydrate58.7 g
of which sugars9.7 g
Dietary Fibre4.8 g
Protein12.7 g
Salt1.3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1
  • Thinly slice the mushrooms.
    - Trim the spring onions then slice thinly.
    - Trim and coarsely grate the carrot (no need to peel).
    - Roughly chop the coriander (stalks and all).


2
  • Heat a splash of oil in a large saucepan over medium-high heat. 
    - When hot, add the mushrooms and fry until turning golden, 3-4 mins, stirring occasionally. Add more oil if you need to!
    - Stir the red Thai curry paste and the carrot. Cook for 1 minute. 
3
  • Stir the coconut milk, water for the soup (see ingredients for amount), vegetable stock powder and the sugar into the saucepan. Bring to the boil then reduce to a simmer.
    - Pop in the noodle nests, stir, and simmer for 3 mins. 
4
  • Meanwhile, cut the lime into 4 wedges. 
    - Chop the coley into bite-sized pieces.IMPORTANT: Wash your hands after handling raw fish! 
    - Add the coley pieces to the pan and stir in gently. 
    - Gently cook for 3-5 mins until the fish is cooked though. IMPORTANT: The fish is cooked when opaque in the middle!
5
  • Once your noodles are cooked, gently stir in half the coriander and the juice from half of your lime.
    - Season to taste with salt and pepper.  Get ready to serve.

6

- Divide the soup between your bowls and finish with a sprinkle of the cashews, the sliced spring onion and the rest of the coriander. Serve the remaining lime wedges at the side. 
- Enjoy!

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