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Thai Style Fish Soup

Thai Style Fish Soup

with Mushrooms, Carrot and Cashews

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Our 20-minute twist on this classic Thai broth is the perfect thing for busy evenings. Delicate white fish, fresh herbs, red Thai curry paste, lime and fresh vegetables are gently combined in a warming noodle soup before being topped with cashews and chopped coriander for a layer of delicious texture Fresh, zesty, light and comforting, our Tom Yum soup is a guaranteed dinner winner.

Allergens:CeleryEggCereals containing GlutenFishNuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 punnet(s)

Closed Cup Mushrooms

1 unit(s)

Spring Onion

1 unit(s)


1 bunch(es)


1 pot(s)

Red Thai Style Paste

1 tin(s)

Coconut Milk

½ sachet

Vegetable Stock Powder


2 unit(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing Gluten)

1 unit(s)


2 unit(s)



1 bag(s)

Cashew Nuts


Not included in your delivery

300 milliliter(s)


¼ tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3653 kJ
Energy (kcal)873 kcal
Fat50.0 g
of which saturates36.0 g
Carbohydrate71 g
of which sugars17.0 g
Protein35 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Thinly slice the mushrooms. b) Trim the spring onion then slice thinly. c) Trim and coarsely grate the carrot (no need to peel). d) Roughly chop the coriander (stalks and all).


a) Heat a splash of oil in a large saucepan over medium-high heat. b) When hot, add the mushrooms and fry until turning golden, 3-4 mins, stirring occasionally. Add more oil if you need to! c) Stir in the red Thai curry paste and the carrot. Cook for 1 minute.


a) Stir the light coconut milk, water (see ingredients for amount), stock powder and sugar into the saucepan. Bring to the boil then reduce to a simmer b) Pop in the noodles, stir, and simmer for 3 mins.


a) Meanwhile, cut the lime into 4 wedges. b) Chop the tilapia into bite-sized pieces. IMPORTANT: Remember to wash your hands and equipment a er handling raw fish! c) Add the tilapia pieces to the pan and stir in gently. d) Simmer for 3-5 mins until the fish is cooked through. IMPORTANT: The fish is cooked when opaque in the middle!


a) Divide the soup between your bowls and finish with a sprinkling of the cashews, the spring onion and the rest of the coriander. b) Season to taste with salt and pepper. c) Get ready to serve


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