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Curry and Coconut Soup with Poached Snapper

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  • Serves: 6
  • Complexity: medium
Curry and Coconut Soup with Poached Snapper


  • Onion: 1 small
  • Garlic: 4 cloves
  • Ginger: 1 inch section
  • Coconut Oil: for sauté
  • Madras Curry Powder: 1 tablespoon
  • Curcuma: 1 teaspoon
  • Cumin: 1 teaspoon
  • Flour: 2 tablespoons
  • Fresh Orange Juice: 1/2 cup
  • Coconut Milk: 1/2 cup
  • Coconut Cream: 1/2 cup
  • Chicken Stock: 2 quarts
  • Fever Grass: 1 stalk
  • Cinnamon Stick: 1 stick
  • Star Anise: 2 pieces
  • Crushed Cilantro Seed: 1 tablespoon
  • Orange "nailed" with 8 Cloves: 1 piece
  • Habanero Pepper: to taste (be careful)
  • Red Snapper Filet: 8 ounces


  1. Dice and Sauté the vegetables in a stock pot and let them simmer for about 10 minutes. They should become slightly browned. 

  2. Add the curry spices and continue to simmer for 5 more minutes, than add the flour and cook for 5 more minutes Pour in the liquids while stirring with a whisk; make sure all the lumbs of the flour are gone.


  3. Tight a bunch of the lemon grass and hang it in the soup than add the cinnamon stick, star anise and crushed cilantro seeds. This is the time to add your habanero pepper if you prefer a spicy version of the soup.


  4. Take one orange and stick 8 cloves in it, then place it in the soup. Allow to boil for at least half and hour and than strain the broth.


  5. Slice the fish filet in very thin slices and place then raw in 6 heated soup plates, pour the very hot soup on the fish and serve immediately.