Thai fish & pumpkin soup

Look for pumpkin with a rich, dense orange flesh, and team it with a spicy/sour Thai fish curry light on coconut milk.

Recipe «Thai fish & pumpkin soup» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp sunflower oil, 3 tbsp Thai red curry paste, 200ml light coconut milk, 3 cups salt-reduced chicken stock, 4 Asian eschalots, thinly sliced , 1 long red chilli, thinly sliced, 2 kaffir lime leaves, finely shredded, 250g pumpkin, peeled, cut into 2cm pieces , 1 green capsicum, cut into strips, 2 tbsp tamarind puree, 2 tbsp fish sauce, 1 tbsp brown sugar, 600g skinless chunky fish fillets , cut into 3cm pieces, 100g baby spinach leaves.

Ingredients:

• 1 tbsp sunflower oil 
• 3 tbsp Thai red curry paste 
• 200ml light coconut milk 
• 3 cups salt-reduced chicken stock 
• 4 Asian eschalots, thinly sliced 
• 1 long red chilli, thinly sliced 
• 2 kaffir lime leaves, finely shredded 
• 250g pumpkin, peeled, cut into 2cm pieces 
• 1 green capsicum, cut into strips 
• 2 tbsp tamarind puree 
• 2 tbsp fish sauce 
• 1 tbsp brown sugar 
• 600g skinless chunky fish fillets , cut into 3cm pieces 
• 100g baby spinach leaves 

Instructions

1. Heat oil in a saucepan over medium-high heat. Add curry paste and cook, stirring, for 2 minutes or until fragrant.
2. Add the coconut milk, stock, eschalot, chilli and kaffir lime leaves, if using, and stir to combine. Add pumpkin, capsicum, tamarind, fish sauce, sugar and a pinch of salt and cook for 20 minutes or until the pumpkin is tender.
3. Add fish and simmer for 5 minutes or until the fish is opaque.
4. Place half the spinach in 4 warm bowls and top with the fish and veg. Scatter with remaining spinach, then ladle the sauce over the top and serve.