Thai Red Curry Soup with Halibut

  • Yum


    I made this the other day for my family and it was so good. Lovely too. Give it a try, but be warned, it’s very rich so eat a modest portion and savor every bite. Also bear in mind that this recipe makes 4 large servings. I had a lot of leftovers. Halving it would serve 3-4 with very modest (and probably totally appropriate) sized servings.

    I started my recipe from one at

    Serves: 4


    • 1-1.5 lbs. wild Alaskan halibut cut into 1 inch chunks
    • 3 cloves garlic, chopped
    • 1-2 inches fresh ginger rood with skin removes (I cut it across the grain so the food processor could blend it more easily)
    • 2 Tbsp red curry paste
    • 2 Tbsp coconut oil
    • 4 C chicken or veg broth
    • 3 cups coconut milk
    • 1 package thin rice noodles (often called bean threads). About 5-8 oz. dry weight.
    • Fresh chopped Thai basil (very different than normal basil), cilantro, red chilies (I used red jalapeños which looked great and where the right spiciness for me) and green onions for garnish
    • Lime for garnish


    1. Blend the curry paste, garlic, and ginger in a blender or food processor. It won’t really blend all that well so drizzle in the coconut oil to allow it to mix into a well-blended paste.
    2. Scoop the blended paste into hot heavy bottom sauce pan and “fry” over medium heat for a few minutes, stirring the whole time. This will bring the flavors to life.
    3. Add the broth then coconut milk, bring to a simmer and add some salt to taste.
    4. boil enough water to cover your noodles then remove from heat and add the noodles (these noodles don’t get boiled like Italian pasta, they get soaked in hot water). They will soften over about 10 minutes. You want them soft enough to be chewy but if they break easily, they are overcooked. They should be very springy. Some recipes call for adding them dry to the soup to soften there but I find the timing is too challenging with the halibut, etc.
    5. Cut the halibut from the vac bag over the sink, rinse under cold water, then remove the skin on a large cutting board (See the bottom of this post for a video on how to do that–the videos shows salmon but halibut is pretty much the same). Cut into 1 inch pieces and add to the simmering soup.
    6. The halibut will cook amazingly fast so literally stand there and watch it cook. I overcooked mine in only 4-5 minutes. Stir the soup every 15-30 seconds and after a minute or two remove a pice of halibut and attempt to break it in half. If it breaks (flakes) cleanly and falls into two pieces, it’s done. If it wont break and semi-translucent flesh remains in the middle, let it cook a little longer. Since the soup remains very hot even after the heat is off, I would recommend cooking the halibut until its almost, but not totally cooked, then removing it from the heat and serve it within a few minutes. It will finish cooking even without the heat. 


    1. Place a handful of soft noodles in a large flat bowl (I like the oblong brilliant white ones because they set off the colors of the meal) and ladle soup and halibut over the top.
    2. Garnish with Thai basil, chopped green onions, red chili or red cilantro and a lime wedge. I like to chop mine flat like they do in Mexico but that’s just me (see picture).
    3. I would serve a small amount and allow guests to get more if they choose. It’s so delicious but it’s also very rich, mostly because of the coconut milk I think.

    February 6th, 2015 | Traveler | No Comments | Tags: , , , , ,

About The Author

Traveler Terpening

Comments are closed.