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Green Curry Tilapia Soup

"Creamy coconut, rich broth with fresh basil and hot red chilies that complement the sweet and tender flavor of tilapia. Servings: 4


  • 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)


  • 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 to stir for about 1 minute

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

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

  • Add the water and bring to a boil

  • Add the fish sauce

  • Add salt to taste

  • Add 1/2 of the crushed peppers

  • Check that the tilapia is cooked and turn off heat

  • Remove and discard the whole kaffir lime leaves. Alternatively the kaffir lime leave can also be finely sliced and then topped on the soup when you serve

  • Garnish with red chilies, basil leaves, and sprinkle with crushed peppers when serving

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