Thai Curry Noodle Soup with Halibut

Thai curry with cubes of sweet potatoes, baby Bok choy, and poached halibut. Topped with handfuls of fresh cilantro, thinly sliced red onions, and sriracha.

Prep Time15

Cook Time20

Total Time35

Course: Soup

Cuisine: Asian, Thai

Servings:

Calories: 762kcal

Author: alaskafromscratch

Ingredients

1 tablespoon vegetable oil
4 garlic cloves chopped
2 teaspoons fresh ginger minced
2 tablespoons Thai red curry paste
1 tablespoon fish sauce
1 tablespoon sugar
1 pound sweet potato peeled and cubed
2 heads baby Bok choy chopped
4 cups chicken broth
4 ounces bamboo shoots drained
13.5 ounces canned coconut milk
sea salt to taste
1 ½ pounds halibut cut into four portions
2 teaspoons lime juice juice of half a lime
8 ounces thin rice noodles

For topping:

¼ cup chopped cilantro
¼ cup thinly sliced red onions
2 tablespoons finely chopped Thai basil
2 tablespoons sliced green onions
1 lime cut into wedges
Sriracha sauce

Instructions

In a pot over medium heat, swirl the oil. Add the garlic and ginger, stirring until it becomes fragrant, about 1 minute. Add the curry paste, fish sauce, sugar, sweet potatoes and bok choy. Pour the chicken broth over everything, stirring to combine. Bring the soup up to a low boil, turn down the heat, and simmer about 15 minutes or until the sweet potatoes are just tender.
Meanwhile, bring a pot of water to a boil. When boiling, remove the pot from the heat. Place the rice noodles into the water and let sit 3-4 minutes, until tender. Drain promptly and rinse with cold water, being careful not to overcook. Set aside.
When the sweet potatoes are just beginning to become tender, add the bamboo shoots and coconut milk. Season with salt to taste (remember you’ll be adding noodles and halibut later, so you’ll want to season generously).
Carefully place the halibut portions into the soup, poach 4-5 minutes until just cooked to medium in the center. Gently remove the halibut portions from the pot and transfer them to a plate to rest. To the soup, stir in the juice of half a lime.
To serve the soup: Add a generous handful of rice noodles to the bottom of a soup bowl. Place a halibut portion on top of the noodles. Ladle the soup over top of the halibut and noodles, being sure to get lots of sweet potatoes and bok choy. Top with cilantro, red onion, thai basil, and green onions, as desired. Serve with lime wedges and Sriracha on the side.

Nutrition