This White Fish Curry Soup is mildly spiced and makes a delicious lunch on a cold fall or winter day.
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5 from 1 vote

White Fish Curry Soup

Course: Soup
Cuisine: Thai
Keyword: diabetic, low-carb, slow carb
Servings: 4
Calories: 390kcal


  • 1 pound white fish fillets
  • 1 tbsp coconut oil
  • 1 small onion (minced)
  • 1/2 fresh red bell pepper (minced)
  • 1 tbsp fresh ginger (minced)
  • 2 garlic cloves (minced)
  • 2 tbsp red curry paste
  • 1 1/2 cups coconut milk (1 can)
  • 2 1/2 cups chicken stock
  • 4 green onions (sliced thinly lengthwise)
  • 2 tbsp fresh lime juice
  • salt (to taste)


  • Melt the coconut oil in a pan and saut√© the onion, red pepper, garlic and ginger until onion is translucent.
  • Stir in the curry paste and continue cooking for one minute.
  • Add the coconut milk, and the chicken stock and simmer for 5 minutes.
  • In the mean time, cut the fish into chunks (tablespoon sized). Add the fish chunks to the soup. Cover and simmer on medium heat until the fish is cooked through.
  • Spoon into serving bowls and garnish with your choice of green onions, bean sprouts, or zucchini noodles.
  • Sprinkle lime juice over the soup and serve.


Garnishes:  Your choice of thinly sliced scallions, bean sprouts or spiralized zucchini noodles.


Calories: 390kcal | Carbohydrates: 13g | Protein: 29g | Fat: 26g | Saturated Fat: 20g | Cholesterol: 61mg | Sodium: 288mg | Potassium: 776mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1767IU | Vitamin C: 27mg | Calcium: 57mg | Iron: 4mg