Coconut Seafood Soup

Ingredients

• 1 tbsp germ oil
• 1 red bell pepper
• 4 tbsp green Thai curry paste
• 400 ml canned coconut milk
• 275 g bamboo shoots
• 3 tbsp frozen peas
• 1 l fish stock
• 500 g fish fillet (cod, halibut, snapper… )
• 12 medium mussels
• 2 tbsp fish sauce (Asian grocery)
• juice of one lemon
• 0.5 bunch spring onions
• 1 red chili pepper

Instructions

1. 1.

   Wash, clean, halve, seed and finely chop the bell pepper.

2. 2.

   Drain bamboo shoots and also finely chop them.

3. 3.

   Cut fish fillet into bite‑sized pieces.

4. 4.

   Clean mussels.

5. 5.

   Wash, clean spring onions and slice into rings.

6. 6.

   Wash, seed chili pepper and slice into rings.

7. 7.

   Heat oil in a large pot and sauté the pepper for about 5 minutes, then add curry paste, fish stock and coconut milk and bring to a boil. Reduce heat and add bamboo shoots, peas, fish and mussels; simmer for about 2–3 minutes. Season with fish sauce and lemon juice.

8. 8.

   Serve the soup in preheated bowls and garnish with spring onion and chili rings.