Fish Curry Soup

Ingredients

• 1 Garlic clove
• 1 chili pepper
• 4 slices ginger
• 1 stalk lemongrass
• 2 tbsp plant oil
• 1 tbsp Yellow curry paste
• 250 ml coconut milk
• 600 ml fish stock
• 250 g Salmon fillet
• 250 g monkfish fillet
• 1 Carrot
• 2 celery sticks
• 1 Zucchini
• Salt
• Cayenne pepper
• dill sprigs (for garnish)

Instructions

1. 1.

   Peel the garlic and slice it thinly. Wash and halve the chili pepper. Press the lemongrass to release its aroma. Sauté garlic, chili, lemongrass, and ginger in hot oil; stir in curry paste, then deglaze with coconut milk and fish stock. Simmer gently for about 20 minutes.

2. 2.

   While the broth simmers, wash and pat dry the salmon and monkfish, then cut into cubes. Wash, peel, and slice the carrot, celery, and zucchini.

3. 3.

   Strain the soup through a sieve, add the vegetables, and simmer quietly for about 5 minutes. Finally, add the fish cubes and cook on low heat for another 5 minutes until tender. Season with salt and cayenne pepper, then serve garnished with dill sprigs.