Ingredients

• 1 tbs sunflower oil
• 3 tbs Thai red curry paste
• 200ml light coconut milk
• 3 cups (750ml) salt-reduced chicken
• or fish stock
• 4 Asian (red) eschalots, thinly sliced (see Notes)
• 1 long red chilli, thinly sliced
• 2 kaffir lime leaves, finely shredded (optional) (see Notes)
• 250g pumpkin, peeled, cut into 2cm pieces
• 1 green capsicum, cut into strips
• 2 tbs tamarind puree (see Notes)
• 2 tbs fish sauce
• 1 tbs brown sugar
• 600g skinless chunky fish fillets (such as blue eye, ling or snapper), cut into 3cm pieces
• 100g baby spinach leaves

Description

Thai Fish & Pumpkin Soup Recipe - Heat Oil In A Saucepan Over Medium-high Heat. Add Curry Paste And Cook, Stirring, For 2 Minutes Or Until Fragrant. Add The Coconut Milk, Stock, Eschalot, Chilli And Kaffir Lime...

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