Best 3 Coconut Curry Monkfish Soup Recipes

**Coconut Curry Monkfish Soup: A Symphony of Flavors**

Indulge in the tantalizing flavors of Southeast Asia with our delectable Coconut Curry Monkfish Soup. This culinary masterpiece combines the richness of monkfish with the aromatic blend of coconut and curry, resulting in a symphony of flavors that will tantalize your taste buds. Dive into the depths of this creamy and flavorful soup, complemented by the vibrant medley of vegetables, aromatic herbs, and a touch of zesty lime. Discover the perfect balance of savory, sweet, and spicy in every spoonful, making this soup an unforgettable culinary experience. Embark on a culinary journey with our carefully curated recipes, ranging from the traditional to the contemporary, each offering a unique twist on this classic dish.

Let's cook with our recipes!

THAI MONKFISH CURRY

Thai Monkfish Curry image

Fragrant, warming and delicious curry-tinged soup, lovely over rice. Adjust curry paste to increase or decrease heat. Curry paste is available in jars in Asian stores and the international aisle of many grocery stores.

Provided by meg76

Categories World Cuisine Recipes Asian Thai

Time 40m

Yield 3

Number Of Ingredients 9

Ingredients

1 tablespoon peanut oil
½ sweet onion, finely chopped
1 red bell pepper, chopped
3 tablespoons red Thai curry paste
1 (14 ounce) can coconut milk
12 ounces monkfish, cut into cubes
1 tablespoon fish sauce
2 tablespoons lime juice
2 tablespoons cilantro, chopped

Steps:

Heat peanut oil in a large sauce pan over medium heat. Stir in chopped onion, and cook until softened and translucent, 3 to 5 minutes. Add red bell pepper and continue to cook for 3 to 5 more minutes, until softened. Stir in the curry paste and cook for 1 minute. Pour in the coconut milk and slowly bring to a simmer.
Once coconut milk begins to simmer, stir in cubed monkfish, and simmer 7 to 10 minutes, or until the fish is firm and the center is no longer opaque. Stir in fish sauce, lime juice, and cilantro before serving.

Nutrition Facts : Calories 417.8 calories, Carbohydrate 11 g, Cholesterol 28.3 mg, Fat 34.2 g, Fiber 2.7 g, Protein 20 g, SaturatedFat 25.5 g, Sodium 693.5 mg, Sugar 3.8 g

COCONUT-CURRY MONKFISH SOUP

Coconut-Curry Monkfish Soup image

A soothing coconut curry really satisfies on a cold night and this one comes together quickly. If you can't find monkfish, make this dish with any firm, meaty fish, such as halibut, haddock, rockfish, or sablefish.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 40m

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 small onion, halved and thinly sliced (1 cup)
1 red bell pepper, stems, ribs, and seeds removed, cut into 3/4-inch pieces
1 tablespoon minced fresh ginger (from a 1-inch piece)
2 tablespoons chopped cilantro stems, plus 1/2 cup leaves for serving
Kosher salt and freshly ground pepper
2 tablespoons green curry paste, such as Maesri
2 tablespoons white-wine vinegar
1 can (13.5 ounces) light coconut milk
8 ounces clam juice
1 1/4 pounds monkfish fillet, skin and dark membrane removed, cut into 1-inch pieces
Cooked rice, for serving (optional)
1 serrano, red-finger, or Thai chile (ribs and seeds removed for less heat, if desired), thinly sliced, for serving

Steps:

Heat oil in a large straight-sided skillet over medium. When oil shimmers, add onion, bell pepper, ginger, and cilantro stems; season with salt. Cook, stirring occasionally, until vegetables are tender and golden in places, 12 to 15 minutes. Add curry; cook until fragrant, about 1 minute. Add vinegar; boil until mostly evaporated. Add coconut milk and clam juice; bring to a simmer.
Generously season fish with salt and pepper; stir into skillet. Reduce heat to medium-low. Cook at a bare simmer, stirring gently a few times, until just cooked through but not falling apart, about 4 minutes. Ladle into bowls with rice, top with cilantro leaves and chile, and serve.

THE BEST THAI COCONUT SOUP

The Best Thai Coconut Soup image

Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.

Provided by Jessica

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 1h5m

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
¼ cup chopped fresh cilantro

Steps:

Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor. Fresh coconut milk, lemongrass, and kaffir lime leaves will make a big difference in the taste of your soup.
Don't Overcook the Monkfish: Monkfish is a delicate fish, so it's important not to overcook it. Cook it just until it is opaque and flaky, or about 5-7 minutes.
Adjust the Spice Level: This recipe is written for a medium spice level. If you like your food spicier, you can add more curry paste or chili peppers. If you prefer a milder soup, you can reduce the amount of curry paste or omit the chili peppers altogether.
Serve with Rice or Noodles: Coconut curry monkfish soup is traditionally served with rice or noodles. You can also serve it with a side of naan bread or roti.

Conclusion:

Coconut curry monkfish soup is a delicious and flavorful soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy or mild, this soup is sure to please everyone at your table.