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Green Curry Tilapia Soup

Green Curry Tilapia Soup

"Creamy coconut, rich broth with fresh basil and hot red chillies complements the sweet and tender flavor of tilapia.  This dish can also be made with catfish, bass, or other white fish." 



  • 12 oz tilapia fillet (cut into thick chunks)

  • 3/4 cup coconut milk

  • 3 tbs of CurryFresh green curry paste

  • 5 oz – Kabocha Asian pumpkin

  • 5 oz – white onion (1/2 large onion)

  • 6 oz – asparagus spears – cut into thick slices

  • 4 – kaffir lime leaves

  • 3 – red Thai chili chopped coarsely

  • 1/4 cup – Asian basil leaves

  • 1/4 tsp coarsely crushed black pepper

  • 1 cup – water

  • 1 tablespoon – palm sugar (alternative brown or white sugar)

  • 2 tsp - fish sauce (or to taste)

  • 2 tsp – salt (or to taste)

Preparation & Cooking Steps

  • On medium-high heat saute the coconut milk until it reduces to half of its volume

  • Stir in the curry paste and sugar until fragrant

  • Add the pumpkin and continue stir for about 1 minute

  • Add the white onion and asparagus and stir in for about 2 minute

  • Add tilapia and kaffir lime leaves and stir the ingredients together

  • Add the water and bring to a boil

  • Add the fish sauce

  • Add the salt to taste

  • Add 1/2 of the crushed peppers

  • Check that the tilapia is cooked and turn off heat

"Garnish with red chilies, basil leaves, and sprinkle with crushed peppers when serving. Remove and discard the whole kaffir lime leaves.  Alternatively the kaffir lime leave can also be finely sliced then topped on the soup when you serve." 

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