Asian Coconut Soup

with fish and fresh ginger


4 servings

  • 2 soup spoons Rapeseed Kernel Oil EXTRA-MILD
  • 400 g mixed fish filets without skin (e.g. salmon, tuna, pollack)
  • 1 clove of garlic
  • 1 slice fresh ginger
    (ca. 2 cm)
  • 2 white onions
  • 1 green chili
  • 1 ½ soup spoons yellow curry paste
  • 4 soup spoons minced Thai basil
  • 400 ml coconut milk
  • 400 ml fish stock
  • 200 ml vegetable stock
  • 3 soup spoons freshly squeezed lime juice
  • Je 3 soup spoons white soy- and fish sauce


  1. Peel and mince garlic and ginger. Cut onions lengthwise into fine pieces. Cut the chili lengthwise, remove seeds and cut the pulp into small slices.
  2. Heat the Rapeseed Kernel Oil EXTRA-MILD in a pot or wok. Add garlic, ginger and chili and roast on medium heat for 3-4 minutes while stirring. Add and mix in curry paste and 2 soup spoons Thai basil. Add coconut milk, fish stock and vegetable stock. Season with 2 soup spoons each lime juice, soy sauce and fish sauce. Let it simmer for 6-8 minutes on low heat.
  3. Cut the fish into bite-sized pieces, add to the soup. Let the soup steep on low heat for another 5-6 minutes. Season once more with lime juice, soy sauce, fish sauce and garnish with the minced Thai basil.


Preparation time: 30 minutes


Replace Thai basil by Chinese parsley and white onions by green onions. 

Nutrition values (per serving)

449 kcal
24.6 g
36 g
7 g
Bread units: 
0.5 BE

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