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Coconut Curry Halibut Chowder


  • 1 L chicken broth
  • 1400 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
  • 1198 g box Thai Kitchen Stir-Fry Rice Noodles (See notes)
  • 1/2 cup to 1 herbs (cilantro and mint)


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!


  • 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!