Fish Curry Noodle Soup

There is something to be said about the coconut and red curry paste, combined as one. Flavors so wonderful that by mixing, and bringing up to temperature, over white rice can sell me. If you have never tried the combination, I beg of you. This soup alone not only has some really excellent ingredients that you would probably never knew existed, but it is a special soup, that some in the Asian culture would classify as a soup that might be served at a birthday party, or other type of celebration. This soup is typically known as Khao Bune; a fish soup with red curry and coconut broth, ladled over a bed of vermicelli noodles, and topped with bundles of basil, chilies, and bean sprouts, and other wonderful things. This recipe is really simple to make, but you will want to visit your local Asian market to pickup a few ingredients (and to take in the culture of the market).

Fish Curry Noodle Soup Recipe


  • 2 inch of galangal, or 1 inch of ginger (skin removed, flattened with a knife)
  • 4 quarts of water
  • 4 kaffir lime leaves
  • 4 inches of lemon grass
  • 1 tbsp salt
  • 6 fillets of white fish (I use tilapia filets, but you could use catfish (skinless, boneless)
  • 2 tbsp olive oil
  • 3 tbsp chopped garlic
  • 2 roma tomatoes, chopped
  • 3-4 tbsp Thai red curry paste (add more if you want it spicier)
  • 2 cans of coconut milk

Ingredients – Garnish:

  • Shredded green cabbage
  • Bean sprouts
  • sliced green onions
  • cilantro
  • thai basil
  • lime
  • vermicelli noodle bundles

Begin by making your broth. Get your soup pot ready and add the water, galangal or ginger, kaffir lime leaves, salt, and your lemon grass. Put in the fish fillets, and cook on medium to high heat. Note that when the water comes to temperature, you will see foam rising to the top of the water. You see this if you are making chicken stock, or other items. Simply skim the foam off and discard. Continue to do this while the broth boils for nearly 25 minutes.
With a slotted spoon, remove the fish and set aside in a bowl to let cool. Reduce the heat to medium and continue cooking the broth, keeping the leaves, and roots in there. Once the fish cools, use a fork and mince the meat. This will basically just fall apart for you. Add back into the pot and continue to cook on low.

Fish Curry Noodle SoupIn the meantime, bring a skillet to temperature on medium-high heat. Add in the olive oil. Toss in the garlic, and cook, but do not let it brown. Toss in the chopped tomatoes and cook for a couple of minutes. Next, add in the Thai curry paste and coconut milk, stirring and cooking for about 5 minutes. Taste this mixture and ask yourself this question. Is it too hot? Keep in mind that this curry mixture is going to go into the fish broth so it will thin about a bit. If you want more spice, add in a bit more paste, or come to the reality that you can add a nice Thai chili as a garnish. You decide.

Add the curry mixture to the broth. and continue to cook on low.

In the meantime, cook your vermicelli noodles as recommended. Once cooked, drain, and rinse with cold water.
Take a pinch of the noodles, and wrap them around your index finger to make bundles. Continue this process, and place them in a bowl.

You are all set to bowl up. Bring the temperature of the broth up, and get a nice rolling boil going. While this is happening, get your favorite soup bowl ready. To the bottom of the bowl, add a few noodle bundles. Top with your favorite garnishes, and ladle in about 2-3 ladles of the fish broth. Stop and smell. It is amazing. You know what to do now, dig it. The texture from the noodle, the crunch of the cabbage, and the flavors of the lime, basil, and cilantro are out of this world with the softness of the fish.

A truly amazing dish that is worth celebrating any day of the week!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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