I found this in a weekend supplement magazine years ago. I’d never really had Bill Granger on the radar before, but this recipe sounded nice, it seemed simple, and the picture looked lovely, so I gave it ago. YUM! I love coconut and mild curries, so this was always going to be a hit. After asking the local fishmonger what sort of fish would work in a soup, I’ve been using monkfish ever since.
Ingredients
- 1 tbsp light-flavoured oil
- 3 garlic cloves, finely sliced
- 1 lemongrass stalk, cut in 3 sections
- 1 tbsp curry powder
- 750ml good-quality vegetable or chicken stock
- 300ml tin reduced-fat coconut milk
- 2 tbsp fish sauce
- 1 tbsp caster sugar
- 400g squash
- 450g firm white fish, cut into chunks
- Few stalks tenderstem broccoli, cut into 4cm lengths
- 250g thin rice noodles (soaked in boiling water, drained and rinsed)
- 1 red chilli, sliced into rounds
- 1 small red onion, very thinly sliced
Method
Heat the oil in a medium-sized saucepan over a medium heat. Add the garlic and lemongrass and cook, stirring, until golden. Add the curry powder and continue stirring for 30 seconds. Add the stock, 500ml water, coconut milk, fish sauce and sugar. Bring to the boil.
Reduce the heat to a simmer. Peel the squash, cut into chunks, and add to the soup. Poach gently for about 10 to 12 minutes, until tender. Add the fish and broccoli and simmer for 2 more minutes.
Place the noodles into four noodle bowls, cover with the soup and dress with the red chilli and red onion.
This recipe can be found at white-fish-and-squash-curry-soup