Papaya Curry Soup with Ginger and Fish

Ingredients

• 2 shallots
• 0.5 bunch spring onions
• 400 g fish fillet (e.g., redfish)
• Salt
• ground pepper
• lemons
• 1 ginger (large walnut-sized piece, fresh)
• 2 papayas (≈400 g)
• 1 red chili pepper
• 2 tsp Thai green curry paste
• 4 tbsp oil
• 1 l vegetable broth
• 1 stalk lemongrass

Instructions

1. 1.

   Peel and finely chop the shallots. Trim, wash, and slice the spring onions into rings; set aside some of the greens. Cut the fish fillet into strips and season with salt, pepper, and lemon juice.

2. 2.

   Peel the ginger, cut it into thin ribbons, and add to the fish.

3. 3.

   Peel the papaya, halve lengthwise, remove seeds, and cut the flesh into thin cross‑cut strips. Wash the chili, slit lengthwise, deseed, and dice finely.

4. 4.

   Sauté the shallot, spring onion, and chili with the curry paste in hot oil, then pour in the broth, simmer for a few minutes, season with salt and pepper. Add the fish and ginger, cook gently for about 5 minutes until the fish is done; do not overcook.

5. 5.

   Wash the lemongrass, halve crosswise, crush slightly, and add to the soup along with the papaya strips. Let it steep for a few more minutes, adjust seasoning, taste, and serve in bowls garnished with spring onion greens.