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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 TeamUpdated on November 04, 2025

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Get 50% off your first box & free treats for 2 months!

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.

Ingredients

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

Nutritional information

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

Always refer to the product label for the most accurate ingredient and allergen information.

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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