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Curry Fish Soup

40-50 minutes


500 g white fish, cut into medium pieces

100 g salmon, cut into medium pieces

1 sweet potato, cut into medium pieces

1 carrot, cut into small pieces

1-2 potatoes, cut into medium pieces

Other vegetables to your liking

1 seafood bullion

100-400 g water (depends how thick you want the sauce)

1-2 tbsp fish sauce

1-2 kaffir lime leaves

1 tsp tamarind paste

1 tbsp peanut butter

2-3 tbsp panang curry paste

1-1,5 cans coconut milk

Lime, coriander and chopped peanuts for garnishing


Heat up the water with the bullion in a big pot. Add the vegetables and everything else, except the coconut milk and fish. Let it simmer for 20 minutes, or until the vegetables are tender.

Add the coconut milk and turn down the heat. Add the fish and let it get thoroughly cooked (takes 3-5 minutes).

Serve with lime wedges, coriander and peanuts. Enjoy!

This recipe is something we make all the time. You can say it's our go to dinner! We were inspired by the classical Norwegian Fish Soup and a Thai curry when we created this dish.