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Carrot and Red Curry Soup with Rock Cod

Soup, Main Course
Asian; Thai-Inspired



1 14 oz. can of coconut milk
1 large of onion, chopped
3 cloves of garlic, minced
2 tbsp. of ginger, very finely chopped
2 tbsp. of red curry paste
1 tbsp. of lemon zest
3 cups of water
1 8 oz. bottle of clam juice
4 cups of carrots, peeled and roughly chopped
1 lime, zested and juiced
1 tbsp. of Asian fish sauce
to taste of salt


1/4 cup of green onion
1/2 cup of fresh cilantro leaves
1 lime, zested and juiced
1 tsp. of sugar
1 tbsp. of Asian fish sauce
dash hot sauce
to taste of kosher salt


4 cups of fresh rock cod, boneless, skinless, cut into 1-inch cubes


1/2 cup of toasted cashews, chopped
1/4 cup of fresh cilantro leaves


  1. Begin Soup:
    Take about 2 tablespoons of the “cream” off the top of the coconut milk and place into a large soup pot over medium-high heat. Next, add the onion and sauté, stirring occasionally for several minutes. Once the onion is softened and lightly browned, add the garlic, ginger and red curry paste. Stir and cook the garlic mixture for a minute or two, or until aromatic. Now add the lemon zest, water, clam juice and carrots. Simmer the carrot mixture for 30-40 minutes or until the carrots are very soft. Allow the soup to cool somewhat then use an immersion blender (or traditional blender) to purée the soup. The soup should be velvety smooth, no large pieces once puréed. Take another tablespoon of the “cream” from the coconut milk and set aside. Add the remaining coconut milk to the soup along with the lime zest and juice and the fish sauce. Add salt if needed, to taste. Cover the soup pot with its lid to keep it hot while the fish is cooked.
  2. Make Topping:
    Place all the topping ingredients into a small blender. Process the topping until it is completely blended. Set aside.
  3. Cook Fish:
    Place the remaining tablespoon of coconut “cream” into a medium sauté pan over medium heat. Add the cubes of fish and distribute them around the sauté pan so they cook gently and evenly. Sprinkle a large pinch of salt over the fish. Turn flame off fish.
  4. Serve Soup:
    ladle about 2 cups of soup into each of 4-6 soup bowls. Distribute the cooked fish among each of the bowls, in the center. Drizzle a large spoonful of the topping over the fish and soup in each bowl. Sprinkle the cashews over the middle of each bowl and garnish with some fresh cilantro leaves. Serve soup immediately. Makes 4-6 servings.
this soup can be frozen. You might also use shrimp or pieces of chicken instead of the rock cod. Hot jasmine rice is a nice side dish for this soup.


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