Fish Coconut Curry Soup with Noodles

Ingredients

• 2 tablespoons oil (coconut, olive or avocado)
• 2 tablespoons Thai red curry paste
• 2 tablespoons Thai green curry paste
• 28 ounces full-fat coconut milk (2 cans)
• 2 cups seafood, chicken or vegetable broth
• 1 tablespoon light brown sugar
• 1 pound rice or egg noodles, or fettuccine (Use gluten-free noodles if needed )
• 2 tablespoons fish sauce, plus more to taste (Or use soy sauce)
• 1 tablespoon chili oil (optional but recommended) (I use chili crisp oil)
• 1/4 teaspoon red chili flakes (optional) (Or use more for extra heat)
• 12 ounces raw fish, such as salmon, halibut or rockfish (~3 fillets)
• Thinly sliced red onion or shallots
• Thinly sliced basil (or use cilantro)
• Lime wedges

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the fettuccine or egg noodles and cook according to the package directions. When finished, drain the noodles and set aside.

2. 2

   Meanwhile, in a large heavy pot, heat the oil over medium heat. Add all the curry paste and cook, stirring constantly, about 1 minute or until fragrant.

3. 3

   Add the coconut milk, broth and sugar. Bring to a simmer and continue simmering for 5 minutes.

4. 4

   Add the fish sauce and chili oil. Taste, adding more fish oil if the broth seems bland and more chili oil if you’d like more heat.If you'd like even more heat, add the red chili flakes.

5. 5

   Cut the fish into 1-inch cubes.Add the fish to the soup and continue to simmer until fish is cooked through and opaque (about 3-5 minutes, depending on how thick the fish cubes are).

6. 6

   Divide the noodles between 4 bowls. Scoop the fish soup over the noodles, and serve along with the sliced onions, herbs and lime wedges.