Preparation Instructions

COOK FISH: Cook Morey’s Tilapia Seasoned Grill according to package directions of your choice (we used the baking method). Remove from oven and flake into large pieces.

COOK RICE NOODLES: While fish is cooking, start rice noodles and soup. Into a large pot of boiling water, add rice noodles and cook just until al dente (4-8 minutes depending on what type of rice noodles you use). Drain and run cold water over to rinse. Set aside.

START SOUP: In large saucepot over medium heat, whisk together the coconut milk and curry paste. Cook, whisking, until combined and just starting to thicken a bit. Stir in fish sauce, stock, and lime juice. Reduce heat to medium-low and continue to cook for 8 minutes.

FINISH SOUP: Gently add the flaked tilapia to the simmering soup.

TO SERVE: Divide rice noodles between 4 bowls. Ladle hot soup over noodles. Garnish with cilantro leaves, thinly sliced jalapeño, basil leaves, and a squeeze of lime. Serve Sriracha on the side.

PRO TIP: For a crunch on top of the soup for serving, add fried onions.


  • 4 Morey’s Tilapia Seasoned Grill
  • 8 ounces rice noodles
  • 2 (13.66-ounce) cans unsweetened coconut milk
  • 2 Tbsp. red curry paste
  • 2 Tbsp. fish sauce
  • 1 quart vegetable or chicken stock
  • Juice of 2 limes
  • Optional toppings: fresh cilantro, jalapeño, basil leaves, fried onions

Prep Time
25 minutes

Serving Size

Additional Product Options
You can also use:
Wild Cod Butter and Herb

Drink Pairings


Passion fruit martini


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