Coconut Fish Soup with Seafood

Ingredients

• 1 Shallot
• 1 Garlic clove
• 200 g cocktail tomatoes
• 2 tbsp oil
• 1 tsp freshly grated ginger
• 1 tbsp Tomato Paste
• 1 tbsp red curry paste
• 2 kaffir lime leaves
• 1 can coconut milk (ca. 400 ml)
• 200 ml fish stock
• 200 g cauliflower florets
• 12 pre‑shucked shrimp (tail segments only), deveined
• 500 g sea bass fillet (pre‑cooked, skinless)
• light soy sauce (to taste)
• lime juice (to taste)
• Cayenne pepper

Instructions

1. 1.

   Peel the shallot and slice into strips. Peel and mince the garlic. Wash and halve the tomatoes. Sauté the shallot and garlic in hot oil. Add ginger, tomato paste, curry paste, and kaffir lime leaves; cook briefly. Deglaze with coconut milk and fish stock.

2. 2.

   Wash cauliflower, pat dry, add to pot and simmer for 3‑4 minutes. Add tomatoes and shrimp. After 2 minutes, add the sea bass pieces and simmer gently for another 3‑4 minutes. Season with soy sauce, lime juice, and cayenne pepper. Serve in warmed bowls.