Coconut Curry Halibut Chowder

I love soups, but especially spicy soups full of chunky vegetables and meat.  Then add some coconut milk and fresh ginger and herbs and I’m in total soup heaven!  So guess then what I made for day #6 of the Thai Kitchen Canada Ambassador Lucky Recipe Challenge?  Yep, soup.  And a mega delicious one.   Actually, I think that this recipe is one of my favourites of this challenge.  Hmmm, have I said that already about any of the other recipes I’ve made..?!  Probably. But that’s ok.  😉

This soup is fancied up a notch with the addition of chunks of halibut, so it would be great for holiday time or dinner parties.  And the best part about making this soup, is that it’s easy to assemble, and is ready in less than an hour which is amazing!  If you’re super fast you could even have it ready in less than 30 minutes.

Loaded up with vegetables, ginger, fragrant herbs & spices and chunks of fresh halibut.  Just look at those gorgeous ingredients!

Coconut Curry Halibut Chowder

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Ingredients

Units USM Scale 1x2x3x

• 1 L chicken broth
• 1 (400 mL) Thai Kitchen Coconut Milk Lite
• 2 tbsp finely chopped fresh ginger
• 1 tbsp Thai Kitchen Fish Sauce
• 2 tbsp Thai Kitchen Red Curry Paste
• 1 1/2 lbs halibut (cut into 1 inch chunks (see notes))
• 1 1/2 cups thinly sliced vegetables (red pepper (carrots, snow peas, white onion, bean sprouts))
• juice from 1 lime
• 1 (198 g) box Thai Kitchen Stir-Fry Rice Noodles (see notes)
• 1/2 cup to 1 herbs (cilantro and mint)

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Instructions

Making the soup:

1. In a large pot, bring the chicken broth, coconut milk and fresh ginger to a simmer.
2. Stir in the fish sauce and curry paste, and simmer for about 15 minutes.
3. Then add the halibut and simmer for 3 minutes.
4. Add the vegetables and simmer for 3 – 5 more minutes, or until the halibut is cooked through.
5. Stir in the lime juice.
6. In another pot boil the rice noodles for 3 – 5 minutes, then drain and rinse. (see notes)

Putting it all together:

1. In a large serving bowl, add the noodles then pour the soup over the noodles.
2. Garnish with the fresh herbs (cilantro and mint), and serve right away!

Notes

• Make sure to boil your rice noodles separately. If you add them to the broth uncooked, they will soak up all your broth!
• Tip! You don’t have to use halibut for this recipe. You can substitute it for any meaty white fish like cod. It’s just as good!

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I love how simple ingredients can magically turn into this gorgeous bowl of soup bursting with flavour and colour!

Enjoy!

All of my Thai Kitchen Recipe Creations:

• Thai Sweet Potato Latkes
• Thai Pork Sliders with a Red Curry Aioli
• Crunchy Coconut Chicken Bites with Thai Mango Mayo
• Coconut Red Curry Crockpot Pork Tenderloin
• Grilled Coconut Lime Shrimp with Prosciutto and Mango
• Spicy Orange Beef Tacos
• Coconut Curry Halibut Chowder

Have a delicious day!