Coconut Fish Soup

Ingredients

• 1 clove garlic
• 2 cm fresh ginger
• 2 onions
• 1 Green Chili Pepper
• 2 tbsp peanut oil
• 1 tbsp Yellow curry paste
• 400 ml coconut milk
• 600 ml fish stock
• 500 g fish fillet (e.g., salmon, pollock)
• 1 tsp Lime juice
• 1 tbsp light soy sauce
• 1 handful coriander leaves

Instructions

1. 1.

   Peel and finely chop the garlic and ginger. Peel, halve, and slice the onions into strips. Wash, halve, deseed, and finely chop the chili pepper. Sauté all together in hot oil until colorless.

2. 2.

   Stir in the curry paste, then deglaze with coconut milk and fish stock. Simmer gently for about 15 minutes.

3. 3.

   Meanwhile, rinse the fish, pat dry, and cut into small cubes. Season the soup with lime juice and soy sauce, add the fish, and let it cook on low heat for 6-8 minutes—just enough to finish cooking without boiling further.

4. 4.

   Rinse the coriander leaves, shake off excess water, finely chop, and stir them into the soup just before serving in bowls.