Haddock, Prawn and Spinach Noodle Soup

By Saturday, March 05, 2016

This is my favourite go-to soup at the moment - it's very substantial and perfect for these chilly evenings. The soup is unbelievably easy to make and packed full of goodness. I really love its combination of heat, flavour and texture. 

Serves 4 - 6 

You will need:

200g haddock loin, diced 
150g raw prawns
2 onions, diced
3 garlic cloves, minced
2 inch piece of ginger, minced
2 small red chillies, minced
100g spinach
2 tsp garam masala
2 tsp turmeric
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground ginger
2 bay leaves
100ml fish/chicken stock
1 tin coconut milk
1 tin chopped tomatoes
200g noodles
1 lime, juiced
1tbsp ghee/butter
coriander, to garnish
salt and pepper

Begin by melting the ghee/butter in a large saucepan over a medium heat. Add in the onions with a pinch of salt and cook for 4-5 minutes until soft and slightly golden. Then add the chilli, garlic, and ginger and fry for a further 2 minutes. Add in the spices and bay leaves and cook for 1 minute until aromatic. 

Pour in the coconut milk, tinned tomatoes and stock and stir well. Bring to a simmer and season well. Add in the haddock and cook for 5 minutes. In the meantime, bring a large pan of water to the boil and cook the noodles according to package instructions. 

Then, add in the prawns and spinach and cook for a further 4 minutes. Once both the haddock and prawns are cooked through remove the pan from the heat and add in the lime juice and noodles. Stir well and check the seasoning. Serve with some fresh coriander. Enjoy! 

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