Curry fish soup with noodles

Warm, comforting, and bursting with bold flavours, this curry fish soup with noodles is the perfect bowl to cosy up with on cold evenings. Loaded with tender carrots, vibrant broccoli, flaky fish, and silky coconut milk, every spoonful wraps you in the kind of comfort only a hearty homemade soup can give.

This recipe comes together quickly, making it ideal for busy weeknights, and it’s packed with nutritious vegetables to keep things light yet satisfying. The curry spices infuse the broth with depth and warmth, while the noodles turn it into a complete, wholesome meal.

Whether you’re looking for a fast and easy dinner, a nourishing bowl after a long day, or a flavourful meal-prep option that reheats beautifully, this curry fish soup ticks every box. A delicious bowl of goodness that proves healthy food can also be exciting, vibrant, and irresistibly comforting!

Ingredients: (for 3 portions)

• 2 fish fillets (I used sea bass – you can use any fish you like)
• 1 large red onion
• 1 tablespoon sesame seeds mixed with 1 teaspoon garlic powder
• 20 ml fish sauce
• 3 garlic cloves
• 1 large carrot
• 1 tablespoon curry powder
• 1 stock cube
• 1 medium broccoli
• 200 ml coconut milk
• 100 g noodles
• olive oil
• salt and pepper
• 600 ml boiling water

Preparation:

Place the stock cube in a bowl and pour boiling water over it. Stir well and set aside.

Peel and finely chop the garlic. Do the same with the onion. Rinse the broccoli and cut it into evenly sized florets. Peel the carrot, slice it in half lengthwise, then cut it into even pieces. Rinse the fish fillets and cut them into equal-sized cubes.

Heat a little olive oil in a pan and sauté the onion and garlic for 1–3 minutes. Add the curry powder and stir well to combine. Add the fish cubes, mix gently, and cook for about 2–3 minutes, stirring occasionally. Once the fish is lightly cooked, remove the pan from the heat and set aside.

In another pot, combine the prepared stock with the coconut milk and fish sauce and stir well. Add the broccoli and carrot, cover with a lid, and simmer over medium heat for 10 minutes. Then add the noodles, put the lid back, and cook for an additional 4–5 minutes until the noodles are tender.

Next, add the previously cooked fish to the pot. Add an extra cup of water if you think the soup is too thick. Stir gently, and simmer for about 3 minutes. Remove from heat, season with salt and pepper to taste, then cover and let it rest for 3 minutes so the flavours can meld together.

Sprinkle with sesame seeds and garlic powder and serve it hot, for a comforting, nutrient-packed meal that’s easy, fast, and full of vibrant flavours. Perfect for cold evenings, meal prep, or a quick weeknight dinner, it’s a delicious way to enjoy a healthy, veggie-loaded, and cosy bowl of deliciousness.

If you try the recipe, let me know how you liked it! 😊

*All photos and texts are the exclusive property of AndreeaCooks.com. Reproduction, in whole or in part, is prohibited without prior written consent and is subject to legal action under applicable copyright laws.