Best 2 Curried Fish Soup Recipes

Indulge in a delightful culinary journey with our collection of curried fish soup recipes, a symphony of flavors that tantalizes the taste buds. Dive into the aromatic depths of a classic Thai curry fish soup, where coconut milk, galangal, and lemongrass create a harmonious blend of spicy, sour, and sweet. Embark on a Jamaican adventure with a hearty fish soup infused with bold Caribbean flavors, featuring Scotch bonnet peppers, thyme, and coconut milk. For a taste of Kerala's culinary heritage, explore a traditional fish curry soup, where coconut and aromatic spices, such as turmeric, cumin, and coriander, come together in perfect harmony. Experience the vibrant flavors of a Goan fish curry soup, a vibrant concoction of tamarind, kokum, and a medley of spices. And for a unique twist, try our creamy curried fish chowder, where tender chunks of fish are enveloped in a velvety broth enriched with curry powder, coconut milk, and a touch of creaminess. Each recipe promises a culinary adventure that will transport you to diverse culinary landscapes, offering a delightful symphony of flavors to satisfy every palate.

Check out the recipes below so you can choose the best recipe for yourself!

CURRIED FISH SOUP WITH CREAM AND TOMATOES

Curried Fish Soup With Cream and Tomatoes image

Provided by Pierre Franey

Categories soups and stews, appetizer, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

5 cups fish broth (see recipe)
2 tablespoons butter
1/2 cup finely chopped onion
1 teaspoon finely minced garlic
1 tablespoon curry powder
2 cups chopped fresh red ripe or canned tomatoes, preferably imported
1/2 cup raw rice
3/4 pound white-fleshed, non-oily, skinless, boneless fish fillets, cut into 1-inch cubes
1/2 cup corn kernels, preferably freshly scraped from the cob, or frozen or well-drained canned kernels
1/2 cup heavy cream
Salt to taste if desired
Freshly ground pepper to taste
Croutons, optional (see recipe)

Steps:

Prepare fish broth and set aside.
Meanwhile, heat butter in a saucepan and add onion and garlic.
Cook briefly, stirring, until onion is wilted.
Sprinkle with curry powder and cook briefly, stirring. Add tomatoes. Add rice and fish broth and bring to boil. Cook 15 minutes, or until rice is quite tender.
Pour the mixture into container of food processor or electric blender and blend thoroughly.
Return the soup to a kettle or saucepan and bring to simmer. Add fish cubes and simmer about 4 minutes. Add corn and stir. Cook about 1 minute. Add cream, salt and pepper and bring to simmer. Serve piping hot with croutons, if desired.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 14 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 8 grams, Sodium 950 milligrams, Sugar 4 grams, TransFat 0 grams

CURRIED FISH SOUP

CURRIED FISH SOUP image

Categories Soup/Stew Fish Leafy Green Vegetable Brunch Sauté Low Carb Low Fat Low Cal Low Sodium Low/No Sugar Wheat/Gluten-Free Dinner Lunch Carrot Fall Winter Healthy

Yield 8 bowls

Number Of Ingredients 13

Ingredients

2 T. coconut oil
1/2 small onion, diced
1 pound cod
6 cloves garlic, diced
8 multi-colored carrots, sliced thin
10 button mushrooms, halved and sliced
3 c. unsweetened vanilla coconut milk
3 c. chicken broth
1/4 c. brandy
3 collard greens, tough stems removed
1 T. curry powder
1/2 T. turmeric
salt and black pepper to taste

Steps:

Put coconut oil and onion in a large soup pot and saute over medium-low heat until onions are translucent, about 5 minutes. Add cod and cook, flipping once, until it starts to separate, about 5 minutes. Add garlic, carrots and mushrooms and cook until fish breaks apart easily, about 5 minutes. Add coconut milk, chicken broth, brandy and spices, and turn heat up to medium. Remove tough stems and center veins of collard greens, splitting the leaves up the middle. Put one leaf half on top of the other, roll up from the bottom, slice once through lengthwise, and chop thin. Add collard slices to pot, cover, and simmer on low for 10-15 minutes. Serve hot.

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your soup. If you can, use wild-caught fish, organic vegetables, and homemade fish stock. If using dried or frozen herbs and spices, use half the amount called for in the recipe, as they will be more concentrated.

Don't overcook the fish: Fish cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and dry. Simmer the soup gently over low heat until the fish is just cooked through.

Season to taste: Be sure to season the soup to taste with salt, pepper, and other spices. You may also want to add a squeeze of lemon juice or a dollop of yogurt for extra flavor.

Serve with your favorite toppings: Curried fish soup is delicious served with a variety of toppings, such as rice, noodles, vegetables, or herbs. You can also serve it with a side of bread or crackers.

Conclusion:

Curried fish soup is a delicious and nutritious dish that is perfect for a quick and easy meal. It is also a great way to use up leftover fish. With its fragrant spices and tender fish, this soup is sure to please everyone at your table. So next time you're looking for a comforting and flavorful soup, give this curried fish soup a try. You won't be disappointed!