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Thai Green Curry Fish Soup

Linda Schneider
This earthy Thai green curry fish soup is loaded with warm flavors and is best served with rice and fresh herbs.
Course Main


  • 1 1/2 tablespoons coconut oil
  • 3 to 4 tablespoons Thai green curry paste more or less depending on spice level
  • 1 can coconut milk cream and milk separated
  • 1 pound Australis Barramundi cubed
  • 3 to 4 kaffir lime leaves
  • 1 1/2 to 2 tablespoons fish sauce more or less to taste
  • Handful of Thai basil leaves for serving
  • Handful of cilantro leaves for serving
  • Lime wedges for serving
  • Fresh red chile sliced, for serving
  • Rice for serving

Thai Green Curry Paste

  • Click the link above.


  • Heat coconut oil in a wok or large skillet. Add the Thai green curry paste (Click the link above for the recipe.)and saute until aromatic, 30 seconds to 1 minutes. Add the coconut cream and simmer 2 to 3 minutes. Add the coconut milk, fish, lime leaves, and fish sauce. Cook until fish is cooked through.
  • Ladle into bowls. Serve with fresh herbs, lime wedges, chile, and rice.