Thai Fish and Pumpkin Soup

This Thai fish and pumpkin soup is a beautiful balance of flavors—the sweetness of pumpkin, the richness of coconut, the heat of red curry, and the bright freshness of kaffir lime leaves. It's lighter than a traditional Thai curry but just as satisfying, with a generous 32 grams of protein per serving.

The combination of firm white fish and tender pumpkin creates a meal that's both comforting and healthy. Tamarind adds the characteristic Thai sourness that balances the curry's heat, while fresh spinach wilted into the hot broth adds color and nutrition.

The Power of Thai Red Curry Paste

Thai red curry paste is a flavor bomb—a blend of red chilies, garlic, lemongrass, galangal, shrimp paste, and various spices. It does most of the heavy lifting in this recipe, bringing complex heat and aroma that would otherwise require a dozen different ingredients.

Quality matters. Look for authentic Thai brands like Mae Ploy, Maesri, or Aroy-D. They're typically found in the Asian section of supermarkets. Different brands vary significantly in heat level, so start conservatively if you're trying a new one.

Why Toast the Paste First

The crucial step that many home cooks skip is toasting the curry paste before adding liquid. Cooking the paste in hot oil for a couple of minutes activates the aromatics and releases essential oils from the spices. The paste should become very fragrant—that's when you know it's ready.

This step deepens the flavor significantly compared to simply stirring the paste into liquid. It's the difference between restaurant-quality and ordinary results.

Choosing Your Fish

Success depends on using the right fish. Choose firm white varieties that hold their shape when cooked—snapper, ling, blue eye, barramundi, or cod are excellent choices. Cut them into generous 3cm chunks so they don't fall apart during cooking.

Avoid delicate, flaky fish like sole or flounder. They'll disintegrate in the broth and you'll end up with fish fragments rather than satisfying chunks. The fish only needs 5 minutes to cook through, so add it toward the end.

The Role of Tamarind

Tamarind puree provides the sour element essential to authentic Thai flavor. It balances the curry's heat and the sugar's sweetness, creating that complex, layered taste Thai food is famous for. Look for tamarind concentrate or puree in Asian grocery stores.

If you can't find tamarind, lime juice mixed with a little brown sugar approximates the flavor, though it's not quite the same. Tamarind has a unique fruity sourness that lime can't replicate.

Light Coconut Milk: The Right Choice

This recipe uses light coconut milk rather than full-fat, keeping the soup brothy rather than heavy. Since this is more soup than curry, full-fat coconut milk would make it too rich and mask the delicate fish.

If you prefer richer results, use full-fat coconut milk but reduce the stock slightly to maintain the right consistency. The balance should be soupy enough to require a spoon.

Fresh Spinach Finish

The baby spinach goes into the bowls before the hot soup is ladled over. This wilts it perfectly without overcooking, adding color, nutrition, and a fresh green contrast to the orange curry. It's a technique borrowed from Vietnamese pho and works beautifully here.