A Warm Bowl of Comfort: Thai Curry Fish Soup

There’s something magical about a soup that can warm your soul and transport your taste buds all at once. That’s exactly what this Thai Curry Fish Soup delivers. With the delicate flakiness of haddock, the richness of coconut milk, and the bold zing of red curry and lime, it’s a dish that strikes a perfect balance between comforting and exotic.

We’re talking about layers of flavor here. It starts with sautéed onions and garlic, the base of so many good things. From there, red curry paste and fresh lime juice come in hot with those unmistakable Thai flavors—spicy, citrusy, and deeply aromatic. Add in a splash of fish sauce, a hint of ginger, and a can of creamy coconut milk, and you’ve got yourself a broth that’s both bold and smooth.

The haddock poaches gently in this luxurious broth, soaking up all that flavor while remaining light and tender. It’s a great way to enjoy fish in a dish that feels hearty but won’t weigh you down. And let’s be honest—anything that cooks up in one pot, in under 30 minutes, is a win in my book.

Whether you’re chasing the chill away on a cold evening or just craving something a little different from your usual rotation, this Thai Curry Fish Soup hits the spot. It’s gluten-free, dairy-free, and can easily be tweaked for your preferred spice level or even swapped with other white fish if needed. Serve it up with a squeeze of fresh lime and maybe a sprinkle of cilantro or chili flakes, and you’re in business.

A very generous thank you to  Logan’s Daily Catch for sponsoring this recipe. It is an honour to work with brands that align with our values and make it possible for us to share these recipes with you.

Thai Curry Fish Soup

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• Author: The Kilted Chef
• Yield: Serves 4

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Ingredients

Units USM Scale 1x2x3x

• 1 lb haddock, cut into bite-sized pieces
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp red curry paste
• 1/2 tbsp fish sauce
• Juice of 2 limes
• 1 tsp ginger (freshly grated or minced)
• 2 cups vegetable broth
• 1 can coconut milk

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Instructions

1. Prep the Fish: Pat the haddock dry with paper towels. Cut it into bite-sized pieces and season with salt and pepper. Set aside.

2. Sauté Aromatics: In a large saucepan, heat the olive oil over medium heat. Add the diced onions and sauté until they begin to soften, about 3–4 minutes.

3. Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.

4. Build the Flavor: Add the red curry paste, fish sauce, lime juice, and ginger. Stir to combine and let it cook for about 1 minute to bloom the curry paste.

5. Add Broth & Coconut Milk: Pour in the vegetable broth and the can of coconut milk. Stir well and bring to a gentle simmer.

6. Poach the Fish: Add the seasoned haddock pieces to the pot. Let the fish poach gently for 5–10 minutes, depending on the thickness, until it flakes easily and is opaque.

7. Serve: Taste and adjust seasoning with extra lime, salt, or fish sauce as needed. Serve hot with fresh herbs, if desired.

• Category: fish, soups & stews, recipes