Introduction
Forget everything you thought you knew about weeknight soup.
What if you could capture the vibrant, complex flavors of a Thai restaurant in one simple pot?
This creamy, spicy monkfish soup recipe delivers an unforgettable meal that feels luxurious but comes together in a flash.
Why This Recipe Works
- Rich and Balanced Flavors: Creamy coconut milk perfectly balances the aromatic heat of red curry paste, while fish sauce and palm sugar add that classic sweet, salty, and savory Thai profile.
- Luxurious Texture: Firm, meaty monkfish holds its shape beautifully in the soup, providing a satisfying bite that feels truly special. It has a wonderful texture that soaks up the broth.
- Restaurant-Quality at Home: This recipe simplifies the steps to create a complex-tasting Thai coconut soup without needing a pantry full of specialty ingredients. It’s an easy way to impress.
- Quick and Satisfying: From wok to bowl, this meal is faster than takeout. The combination of noodles, protein, and fragrant broth makes it a complete and comforting dinner.
Ingredients
- 175g/6oz flat rice noodles
- 30ml/2 tbsp vegetable oil
- 2 garlic cloves, chopped
- 15ml/1 tbsp red curry paste
- 450g/1lb monkfish tail, cut into bite-size pieces
- 300ml/½ pint/1¼ cups coconut cream
- 750ml/1¼ pints/3 cups hot chicken stock
- 45ml/3 tbsp Thai fish sauce (nam pla)
- 15ml/1 tbsp palm sugar (jaggery)
- 60ml/4 tbsp roughly chopped roasted peanuts
- 4 spring onions (scallions), shredded lengthways
- 50g/2oz beansprouts
- large handful of fresh Thai basil
- salt and ground black pepper
- 1 red chilli, seeded and cut lengthways into slivers, to garnish
Instructions
- Soak the noodles in boiling water for 10 minutes, or according to the packet instructions. Drain.
- Heat the oil in a wok or saucepan over a high heat. Add the garlic and cook for 2 minutes. Stir in the curry paste and cook for 1 minute until fragrant.
- Add the monkfish and stir-fry over a high heat for 4–5 minutes, until just tender. Pour in the coconut cream and stock.
- Stir in the fish sauce and sugar, and bring just to the boil. Add the drained noodles and cook over a medium heat for 1–2 minutes, until tender.
- Stir in half the peanuts, half the spring onions, half the beansprouts, the basil and seasoning.
- Ladle the soup into deep individual bowls and sprinkle over the remaining peanuts. Garnish with the remaining spring onions, beansprouts and the slivers of red chilli.
Pro Tips
When I’m making a one-pot meal like this Thai monkfish soup, controlling the heat is everything. I rely on my Ninja Foodi PossibleCooker because it gives me a fantastic high-heat sear to get that perfect texture on the monkfish and to properly bloom the aromatics in the curry paste. Then, I can instantly drop the temperature to a gentle, controlled simmer to build the broth without ever worrying about the coconut milk splitting. It’s my secret to achieving that perfect balance of flavors and textures with minimal fuss and cleanup.
If you’re ready to elevate your one-pot meals and get consistent, restaurant-quality results, I can’t recommend it enough. Take a look at the one I use:
Ninja MC1001 Foodi PossibleCooker PRO 8.5 Quart Multi-Cooker
✓ prime
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Don’t overcrowd the wok when searing the monkfish. Cook it in batches if needed to ensure it gets a nice tender-crisp texture without steaming.
For the most fragrant broth, make sure to ‘bloom’ the red curry paste. Cooking it in the oil for a minute really wakes up the spices and deepens the flavor.
Thai basil has a distinct anise-like flavor that is key to this dish. If you cannot find it, regular basil will work, but the taste will be slightly different.
Common Mistakes to Avoid
Overcooking the monkfish. Monkfish cooks quickly. Once it is just tender, it is done. Overcooking will make it tough and rubbery.
Boiling the coconut cream. After adding the coconut cream and stock, bring the soup to a gentle simmer, not a rolling boil. High heat can cause the coconut milk to separate.
Forgetting the garnish. The final sprinkle of peanuts, spring onions, and chilli is not just for looks. It adds crucial texture and a fresh, sharp contrast to the rich soup.
Variations and Serving Ideas
If you cannot find monkfish, firm white fish like cod or halibut are good substitutes. You could also use large shrimp, just adjust the cooking time accordingly.
For extra vegetables, feel free to add sliced mushrooms, bell peppers, or baby corn when you stir-fry the monkfish.
To increase the heat, add more red curry paste or a few extra slices of fresh red chilli to your bowl.
What to Serve With
This soup is a complete meal in itself, but a side of steamed jasmine rice is wonderful for soaking up the delicious broth.
A simple, crisp cucumber salad with a light rice vinegar dressing can provide a refreshing contrast.
Serve with lime wedges on the side for guests to squeeze over their soup for a final burst of bright, zesty flavor.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 2 days. The noodles will absorb more liquid, so the consistency might change slightly.
Reheat gently on the stovetop over low heat until just warmed through. Avoid boiling, which can affect the texture of the fish and the coconut milk.
I do not recommend freezing this soup, as the coconut milk can separate and the texture of the noodles and fish may become compromised upon thawing.
FAQ
What is monkfish like?
Monkfish has a firm, meaty texture and a mild, slightly sweet flavor. It is often called the ‘poor man’s lobster’ because its texture is so similar.
Can I use light coconut milk instead of coconut cream?
You can, but the soup will be less rich and creamy. Coconut cream provides the luxurious body that makes this dish so special.
Is this spicy thai soup very hot?
The heat level comes from the red curry paste and the optional chilli garnish. You can adjust the amount of curry paste to your preference. One tablespoon gives it a pleasant, medium warmth.
Where can I find Thai fish sauce and palm sugar?
Most large supermarkets carry these in their international aisle. You can also find them at any Asian grocery store.
Nutrition
Nutrition Facts
(Per serving. Estimates only, varies by exact ingredients used)
Conclusion
There is something magical about creating a dish that transports you. This Thai coconut soup does just that. Every spoonful is a journey of flavor, from the rich, spicy broth to the tender monkfish and fresh herbs. I hope you love making and sharing this recipe as much as I do. Let me know how it turns out!
If you enjoyed the fragrant Thai-inspired flavors in this soup, our Creamy Smoked Haddock Chowder with Sweet Thai Basil is another must-try. For a different take on a hearty seafood meal, our Coastal Comfort Seafood Stew is a guaranteed crowd-pleaser. The firm, lobster-like texture of monkfish, often called the ‘poor man’s lobster’ as explained by culinary experts, makes this Thai soup truly special.
Pad Thai Red Monkfish Soup
Ingredients
- 175g/6oz flat rice noodles
- 30ml/2 tbsp vegetable oil
- 2 garlic cloves, chopped
- 15ml/1 tbsp red curry paste
- 450g/1lb monkfish tail, cut into bite-size pieces
- 300ml/½ pint/1¼ cups coconut cream
- 750ml/1¼ pints/3 cups hot chicken stock
- 45ml/3 tbsp Thai fish sauce (nam pla)
- 15ml/1 tbsp palm sugar (jaggery)
- 60ml/4 tbsp roughly chopped roasted peanuts
- 4 spring onions (scallions), shredded lengthways
- 50g/2oz beansprouts
- large handful of fresh Thai basil
- salt and ground black pepper
- 1 red chilli, seeded and cut lengthways into slivers, to garnish
Instructions
- Soak the noodles in boiling water for 10 minutes, or according to the packet instructions. Drain.
- Heat the oil in a wok or saucepan over a high heat. Add the garlic and cook for 2 minutes. Stir in the curry paste and cook for 1 minute until fragrant.
- Add the monkfish and stir-fry over a high heat for 4–5 minutes, until just tender. Pour in the coconut cream and stock.
- Stir in the fish sauce and sugar, and bring just to the boil. Add the drained noodles and cook over a medium heat for 1–2 minutes, until tender.
- Stir in half the peanuts, half the spring onions, half the beansprouts, the basil and seasoning.
- Ladle the soup into deep individual bowls and sprinkle over the remaining peanuts. Garnish with the remaining spring onions, beansprouts and the slivers of red chilli.
