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Creamy Curried Fish Balls & Noodle Soup

Nutritional Table

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“This rich and creamy soup is ideal for a wintery cold night! So hearty and tasty, it's sure to please the whole family.”
“This rich and creamy soup is ideal for a wintery cold night! So hearty and tasty, it’s sure to please the whole family.”


Serves 6

  • 4 cloves garlic, peeled
  • 1 small red chilli, halved and seeds removed or 1 tbsp sweet chilli sauce
  • 2 cm piece ginger, peeled
  • ½ bunch coriander, roughly chopped
  • 1 stalk lemongrass, peeled and roughly chopped
  • 3 shallots, peeled
  • 1 tsp turmeric
  • 400 g boneless fish fillets, chopped
  • 2 tsp olive oil or cooking spray
  • 750 mL fish stock
  • 1 can CARNATION Light & Creamy Coconut Flavoured Evaporated Milk, 375mL
  • 2 tsp fish sauce
  • 440 g hokkien noodles, soaked and drained
  • 1 cup frozen peas


Prep time       Cook time 

  1. Place garlic, chilli, ginger, coriander, lemongrass, shallots and turmeric into the bowl of a food processor. Process to form a thick, coarse paste. Transfer to a bowl.
  2. Place fillets into the same food processor bowl. Add 2 tablespoons of paste. Process until fish is minced well and combined with paste. Take tablespoonfuls of mixture and roll into balls. Set aside.
  3. Heat oil in a large saucepan over medium heat. Add remaining paste; cook 2 minutes or until fragrant. Add stock, Coconut Flavoured Evaporated Milk and fish sauce. Bring to the boil; add fish balls; cook 5 minutes; add noodles and peas, cook a further 5 minutes or until noodles are heated through.

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