Coconut-Curry Monkfish Soup

Coconut-Curry Monkfish Soup in speckled bowl with spoon
Photo: Ryan Liebe
Prep Time:
30 mins
Total Time:
40 mins

A soothing coconut curry really satisfies on a cold night and this one comes together quickly. If you can't find monkfish, make this dish with any firm, meaty fish, such as halibut, haddock, rockfish, or sablefish.


  • 1 tablespoon vegetable oil

  • 1 small onion, halved and thinly sliced (1 cup)

  • 1 red bell pepper, stems, ribs, and seeds removed, cut into ¾-inch pieces

  • 1 tablespoon minced fresh ginger (from a 1-inch piece)

  • 2 tablespoons chopped cilantro stems, plus ½ cup leaves for serving

  • Kosher salt and freshly ground pepper

  • 2 tablespoons green curry paste, such as Maesri

  • 2 tablespoons white-wine vinegar

  • 1 can (13.5 ounces) light coconut milk

  • 8 ounces clam juice

  • 1 ¼ pounds monkfish fillet, skin and dark membrane removed, cut into 1-inch pieces

  • Cooked rice, for serving (optional)

  • 1 serrano, red-finger, or Thai chile (ribs and seeds removed for less heat, if desired), thinly sliced, for serving


  1. Heat oil in a large straight-sided skillet over medium. When oil shimmers, add onion, bell pepper, ginger, and cilantro stems; season with salt. Cook, stirring occasionally, until vegetables are tender and golden in places, 12 to 15 minutes. Add curry; cook until fragrant, about 1 minute. Add vinegar; boil until mostly evaporated. Add coconut milk and clam juice; bring to a simmer.

  2. Generously season fish with salt and pepper; stir into skillet. Reduce heat to medium-low. Cook at a bare simmer, stirring gently a few times, until just cooked through but not falling apart, about 4 minutes. Ladle into bowls with rice, top with cilantro leaves and chile, and serve.

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