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Curried Coconut and Rice Fish Soup

This sensational seafood soup is exploding with flavours of coconut milk, coriander, lemon, garam masala, ginger and more!


  • 3 tbsp vegetable oil

  • 1 tbsp Keen's curry

  • 1 tbsp mustard seeds

  • 1 stalk of fresh curry leaves, leaves picked

  • 1 tsp cumin powder

  • 2 tsp garam masala

  • 1 onion, finely chopped

  • 2 garlic cloves, crushed

  • 2 tbsp ginger

  • 1 long red chilli, deseeded and finely chopped

  • 4 cups fish stock

  • ½ cup basmati rice

  • 400g can coconut milk

  • 300g white firm fish, cut into chunks

  • 12 raw prawn tails

  • ½ cup lemon juice

  • 1 cup coriander chopped

  • salt and ground pepper


  • 1.

    Heat the oil in a saucepan over a medium heat, add the Keen's curry powder, mustard seeds, curry leaves, cumin and garam masala. Cook stirring for 1-2 minutes until aromatic.

  • 2.

    Add the onion, garlic, ginger and chilli; cook stirring for another 2-3 minutes until softened.

  • 3.

    Pour in the stock and add the rice, bring to the boil and reduce heat to a simmer cook for 15 minutes.

  • 4.

    Add the coconut milk and cook for a further 10 minutes.

  • 5.

    Add the fish and prawns, and cook for 4-5 minutes or until the fish and prawns are cooked through.

  • 6.

    Stir through lemon juice and coriander, season to taste with salt and pepper.


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