Best Fragrant Creamy Potato Coconut Curry Fish Soup

Name: Best Fragrant Creamy Potato Coconut Curry Fish Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1- inch ginger; 3 clove garlic; 1 medium onion; 2 ribs of celery; 1 medium jalapeno; 1/2 cup cilantro leaves; 2 tablespoons olive oil; 1 large Yukon gold potato; 1 can full-fat coconut milk ((13.5 ounces)); 1 cup low-sodium vegetable broth; 1 cup clam juice; 1 teaspoon kosher salt; 1 tablespoon Indian yellow curry powder; 4 cups kale (shredded or chopped); 4 fillets of tilapia; 1/2 lemon; 1/2 cup basil leaves

Jump to Recipe Jump to Video Print Recipe

Crisp kale and fish chunks cooked in a non-dairy smooth and creamy potato soup with aromatic yellow Indian curry powder, fresh ginger, garlic, and jalapenos for a kick, and fresh lemon juice for a boost of freshness making a delicious potato coconut curry fish soup.

top view of the Best Fragrant Creamy Potato Coconut Curry Fish Soup in a wide rim soup bowl

Jump to:

Cozy for Chilly Nights

Warm your soul from the inside out with this Creamy Potato Coconut Curry Fish Soup recipe! Taste the tender flakes of white fish in a silky smooth potato coconut curry broth. Imagine filling the kitchen with the fragrance of yellow Indian curry powder, fresh ginger, and garlic while a taste of the chili pepper adds a subtle kick.

Thanks to a squeeze of fresh lemon, every spoonful feels refreshing. This isn't just any soup; It's cozy enough for chilly nights yet light and invigorating for lunch, making it perfect for any occasion. It's ideal for the soup season but so delicious that you'll crave it year-round.

The Perfect Pair: Curry and Potatoes

When it comes to home cooking, I have a little secret: potatoes and curry are my ultimate dream team. Why? Because they’re like the perfect duet—complementing each other’s strengths while creating something even better together! At home, I always pair these two, especially in a dish like this coconut curry fish soup.

The creamy potatoes soak up the subtle richness of the coconut milk, and when you add a touch of curry, it becomes the perfect comfort food. Then there’s the clam juice, which sneaks in just enough seafood flavor to keep things interesting without stealing the spotlight.

Bonus points for the fresh kale that adds a pop of color and nutrients because we’re fancy like that! And don’t even get me started on the final flourish: a burst of citrus from the lemon, a zesty kick from jalapeño and ginger, and the bright freshness of basil. Seriously, every spoonful is a wake-up call.

Is Indian Yellow Curry Powder Authentic?

Let’s talk about the heart and soul of this creamy fish curry soup: Indian yellow curry powder. Did you know that yellow curry powder isn’t a traditional Indian spice blend? It’s actually a Western adaptation inspired by Indian flavors! In India, spices are typically blended fresh and tailored to each dish rather than using a standardized mix.

However, the components of yellow curry powder—like turmeric, coriander, cumin, and fenugreek—are staples in Indian kitchens, especially in the northern and western regions. These spices come together to add warmth and depth to dishes, turning simple ingredients into something extraordinary.

So, while yellow curry powder might not be "authentically Indian," it’s an excellent gateway to exploring the rich world of Indian-inspired flavors.

Looking for authentic Indian recipes? Check out Ranveer Brar and Bake with Shivesh.

The Aromatic Connection

Now, for all my fellow global food lovers out there, let me break this down for you: the beauty of this potato curry fish stew lies in its simplicity. The key is blending the aromatics to build flavor. It’s like what my culture calls Haitian epis (e.g., blended herbs, peppers, and onions, similar to sofrito), or what Dominicans call sofrito (e.g., blended peppers, onions, and garlic), or Nigerians call ata gige (e.g., blended ginger, garlic, and peppers), or even India’s ginger-garlic paste (i.e., equal parts ginger and garlic, blended into a smooth paste).

Every culture has its own version of this step because it’s foundational to good cooking. Once you master the art of layering these flavors, you’re basically unstoppable in the kitchen. Plus, making this soup is almost meditative—you chop, blend, stir, and suddenly, you’re a culinary artist.

Why Tilapia for Soup?

And let’s not forget the star of the show: tilapia. Why tilapia, you ask? Because it’s everywhere—seriously, even the smallest grocery store probably has it—and it’s affordable. Its mild flavor doesn’t compete with the curry and coconut, and it holds up beautifully in soups without falling apart.

Of course, you can switch it up with other firm white fish like cod or halibut. But avoid delicate fish like sole or oily ones like mackerel; they’ll either dissolve or overpower the dish. Tilapia keeps things light and balanced, letting the soup’s layers of flavor shine through.

Delightful Globally Inspired Meals:

Ingredients with Steps

First, we make the aromatic paste by blending fresh garlic, ginger, onion, celery, jalapeno chunks, and cilantro. Then, you will cook the paste to melt the flavors together. Add the Yukon gold potato chunks, organic coconut milk, clam juice, low-sodium vegetable broth, and kosher salt to make the soup base, and simmer.

Then, when the potatoes are tender, blend the mixture and add the Indian yellow curry powder, fresh shredded kale, and white fish chunks. Add a splash of freshly squeezed lemon juice and fragrant fresh basil to balance the creamy potato and coconut broth when the fish is nice and tender.

Voila, this gourmet and simple soup is ready!

Culinary Glossary

This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe.

Ingredients

Curry Powder: A blend of spices, including turmeric, coriander, cumin, and fenugreek, often used in Indian-inspired dishes to add warmth and depth.
Turmeric: A vibrant yellow spice known for its earthy, slightly bitter flavor and health benefits.
Fenugreek: An important spice found in the Indian yellow curry powder with a slightly sweet, nutty flavor.
Coconut Milk: A creamy liquid made by blending and straining coconut flesh, adding a rich, subtle sweetness to dishes.
Clam Juice: A seafood stock made from steamed clams, used to enhance the seafood flavor in soups and stews.
Tilapia: A mild, firm white fish that holds its shape well in soups and is commonly used for its subtle flavor.
Kale: A leafy green vegetable packed with nutrients, adding texture and color to the soup.
Jalapeño: A medium-spiced chili pepper that adds heat and a fresh, zesty kick to dishes.
Basil: A fragrant herb that adds a bright, fresh flavor, balancing the richness of the soup.
Lemon Zest: The outermost layer of a lemon peel adds a burst of citrus flavor and aroma.

Techniques

Aromatics: Ingredients like onions, garlic, ginger, and chilies that form the base of a dish and build flavor during cooking.
Roux: A mixture of fat and flour cooked together, used as a thickening agent (not used in this soup but commonly referenced in similar dishes). This recipe is replacing this by pureeing potatoes to avoid using butter and flour.

See the fragrant coconut fish soup recipe card for quantities.

ingredients for the Best Fragrant Creamy Potato Coconut Curry Fish Soup recipe in containers on a large round pizza pan

large chunks of tilapia fish in a square clear glass food container

Instructions with Pictures

Follow the instructions and cooking tips below using the step-by-step picture guide.

aromatic paste of garlic, ginger, onions, jalapeno and cilantro cooking down in a Lodge enameled dutch oven being stirred with a wooden spoon

First, to build the soup flavor, sweat the aromatic paste in the Dutch oven to melt, infuse, and get rid of the raw ginger and garlic taste.

yukon gold potato chunks in a seasoned seafood coconut milk broth being stirred with a wooden spatula in a dutch oven

Cooking the potatoes in the coconut milk broth with vegetable broth and clam juice helps create that desired balance of the fish broth without being too fishy.

potato chunks in a seasoned broth being blended with a kitchenaid immersion handheld wireless blender in a loge dutch oven for the Best Fragrant Creamy Potato Coconut Curry Fish Soup recipe

If using an immersion blender, crush the potato chunks before blending, or use a blender to make that creamy potato soup without the need for dairy.

a wooden spoon stirring the creamy potato soup in a dutch oven

The soup will thicken; you do not want it to be too thick; at this point, you can add vegetable broth or water to create the desired thickness.

animated chef maika in full chef uniform and hat.

Note: Yukon gold potatoes are less starchy than russet potatoes, hence their use in this recipe.

creamy curry coconut potato soup with shredded kale simmering in a dutch oven

Ingredients take longer to cook in thick broths; cover to allow the kale to cook and prevent the broth from getting any thicker.

fresh tilapia fish chunks added to the creamy curry potato coconut and kale soup for the Best Fragrant Creamy Potato Coconut Curry Fish Soup recipe

Adding the fish last helps prevent overcooking it since it only takes a few minutes. Learn more about prepping fish.

Gently stir in the fresh lemon juice and basil to prevent the fish chunks from breaking up.

top view of the Best Fragrant Creamy Potato Coconut Curry Fish Soup in a wide rim soup bowl on a wooden lazy susan next to a kitchen towel with the dutch oven with the rest of the soup on the counter next to a salt cellar

Substitutions

Dairy Free

Yay! This delicious creamy soup is already dairy-free, thanks to creamy coconut milk.

Gluten-Free

Bonus! This delicious recipe is already gluten-free.

Vegetarian

Tilapia Fish Fillets - Use extra firm tofu, jackfruit, or banana blossoms. Watch Tabitha use banana blossoms as a substitute for fish.
Clam Juice - Replace with low-sodium vegetable broth and add crushed nori seaweed.

Convenience

1-inch Ginger & Garlic Cloves - Replace with the paste version, which will be milder in flavor. Find the ginger and garlic paste combination at your local Asian markets.
Yukon Gold Potatoes - If you have russet potatoes in your pantry instead, you can use them as a substitute. It tends to be more starchy; just use ¾ of what the recipe asks for.
Kale - Substute with spinach or your favorite greens; some require different cooking times.
Clam Juice - Try using a splash of fish sauce or fish stock.

Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings. For example, try using substitutes like red pepper chili flakes or cayenne pepper, but these peppers will change the characteristics of the soup. For extra heat, I suggest using Serrano peppers.

Variations

Red Coconut Curry Soup - Instead of using Indian curry powder, try adding Thai Red Curry Paste for a burst of deliciousness! You will only need a tablespoon of paste to replace a tablespoon of the curry powder.
Orange Coconut Curry Soup - Trying using sweet potatoes instead of Yukon gold.

Equipment

Food Processor - Used for blending the aromatics into a paste. If you do not have a food chopper, you can buy some ingredients as paste or finely chop them. Or leave them whole since they will be blended with the potatoes and broth.
Dutch Oven - Since the broth will be thick, use a heavy bottom pot, like an enameled Dutch oven. However, you can also use a large pot or a large saucepan.
Immersion Blender - An immersion blender is a convenient way to blend soups without removing them from the pot or make quick dressings, mayonnaise, or aioli. I use both the KitchenAid Cordless Variable Speed Hand Blender and the restaurant-trusted Vitamix Professional-Grade Series 750 Blender for my recipes. For a lower price, Amazon also has the Renewed Premium, refurbished line, Professional-Grade Vitamix Explorian Blender, for half the cost.

Kitchen Must Haves - Find other tools I use here.

JMC Purchased

KitchenAid Cordless Variable Speed Hand Blender - KHBBV53, Empire Red

$129.99

Rating: ⭐⭐⭐⭐⭐

Purchased: 10/11/23

My Review: Of course, I had to get this hand blender in red to match my stand mixer, and I love the convenience and power it brings to my kitchen! With all the included gadgets and easy cleaning (just detach and rinse!), it's become my go-to for everything from smoothies to soups. It's a true "stick blender" with a design that lets me blend even larger quantities of liquid, especially with the slim cup. Highly recommend! If you didn't know already, the KitchenAid Cordless Variable Speed Hand Blender boasts a powerful rechargeable battery that blends up to 25 bowls of soup on a single charge and offers a quick 20-minute charge option for smaller tasks. Its 8" removable blending arm with a 4-point stainless steel blade tackles a variety of recipes, from smoothies to soups, while the variable speed trigger switch provides precise control. This versatile hand blender comes with a convenient charger, blending jar, and pan guard, making it a practical and efficient addition to any kitchen.

KitchenAid Cordless Variable Speed Hand Blender - KHBBV53, Empire Red

Buy Now

We earn a commission if you make a purchase, at no additional cost to you.

01/20/2025 05:24 pm GMT

Storage

Refrigerator - To store the potato coconut curry fish soup in the fridge, place it in a shallow 2-inch container to cool it down quickly. Then, store it in an airtight container. As a result, the meal will last up to two days.
Freezer - Follow the refrigeration process mentioned above. Then, place it in the freezer in a labeled, airtight container.

Reheating

Due to this soup's delicate ingredients, there are several ways to reheat it. This ensuress the soup stays creamy, and the fish remains tender without overcooking.

Stovetop Method (Recommended for Best Results):

Pour the soup into a saucepan and heat it over low to medium heat, stirring occasionally to prevent sticking or burning.
Add a splash of water, milk, or broth if the soup has thickened during storage to adjust the consistency.
Heat until the soup is warmed through and steaming, but avoid bringing it to a full boil, as this can cause the fish chunks to break apart.
Taste and adjust the seasoning (salt, pepper, etc.) if necessary after reheating.

Microwave Method (Quick Option):

Transfer a portion of the soup to a microwave-safe bowl.
Cover the bowl loosely with a microwave-safe lid or plate to prevent splatters.
Heat on medium power in 1-minute intervals, stirring in between to ensure even heating.
Add a little liquid (water, milk, or broth) if the soup appears too thick after reheating.

Tips for Both Methods:

Avoid reheating multiple times. Only reheat the portion you plan to eat.
Be gentle when stirring to preserve the texture of the fish chunks.
For a touch of freshness, garnish with chopped herbs, a drizzle of olive oil, or a squeeze of lemon juice before serving.

Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.

Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.

Cooking Tip

Don't Forget the Lemon - The lemon's acidity works in two ways: 1. It brightens the flavors, cutting through the creamy richness and adding a refreshing zing. 2. It activates taste buds, making all the delicious notes in your soup pop on your tongue! Just like when you squeeze it on fish or fresh salad greens.

Frequently Asked Questions

Why Use Yukon Gold Potatoes in Soups?

Yukon potatoes are right in the middle of being waxy and starchy potatoes. They were developed in the 1960s by Garnet Johnston of Ontario, Canada, at the University of Guelph, providing benefits from both sides to have the most flavorful and creamiest soups.

Can I use a different type of fish for Curry Fish Soup?

Yes! While tilapia is a popular choice for this recipe due to its mild flavor and availability, other firm white fish like cod, halibut, or snapper work wonderfully. Avoid delicate fish like sole, which can fall apart, or oily fish like mackerel, which may overpower the flavors of the soup.

How can I make the soup spicier?

To amp up the heat, add more jalapeño or include a pinch of cayenne pepper while cooking. You can also garnish the soup with thinly sliced fresh chili or a dash of hot sauce to customize the spice level for each serving. Check out the Substitutions section for more tips.

Can I freeze Curry Fish Soup?

Freezing is possible, but note that soups with pureed potatoes and fish may experience slight texture changes. To freeze, let the soup cool completely, transfer it to airtight containers, and freeze for up to 3 months.

When reheating, thaw in the fridge overnight and gently reheat on the stovetop, adding a splash of liquid if needed to adjust the consistency

What can I use instead of clam juice?

If you don’t have clam juice or prefer not to use it, substitute with fish stock, seafood broth, or even vegetable broth for a milder flavor. Adding a splash of white wine can also enhance the soup’s flavor profile.

To keep the fish chunks intact, add them to the soup during the final 5-10 minutes of cooking, depending on the thickness of the fillets. Simmer gently without stirring too vigorously, and avoid overcooking, as the fish will naturally break down if handled too much.

Soup Recipes

Looking for other soup recipes like this? Try these:

See more Soup →

Seafood Recipes

Looking for other seafood recipes like this? Try these:

See more Seafood →

SUBSCRIBE: 👈To my YouTube Channel to Get Notifications of New Videos.

📖 Recipe

Have a Comment or Question?

If you have a question or comment about this creamy curry fish soup recipe, please post it below. You will definitely get a quick response. It also helps our other readers to stay informed. Thanks!

Table of Contents