Thai Fish Soup

Ingredients

• 2 onions
• 400 g firm sweet potatoes
• 2 red bell peppers
• 400 g Tomatoes
• 1 tbsp Sesame oil
• 400 ml fish stock
• 1 tsp chili powder
• Salt
• Pepper
• 600 g mixed fish fillets (pre‑cut, e.g., pollock, sea bass, carp, perch)
• 1 tbsp chopped dill sprigs (or coriander)
• 1 tbsp Lemon Juice
• 150 g coconut milk

Instructions

1. 1.

   Peel and halve the onions, then slice into thin strips. Peel, wash, and cube the sweet potatoes about 1 cm each. Wash, deseed, and dice the bell peppers. Wash and dice the tomatoes.

2. 2.

   Heat oil in a large pot. Sauté the onions until translucent, then add the sweet potatoes and bell peppers and cook briefly. Stir in the fish stock and tomatoes, season with chili powder, salt, and pepper, cover, and simmer over medium heat for about 20 minutes.

3. 3.

   Rinse the fish fillets, pat dry, and cut into bite‑sized pieces.

4. 4.

   Stir in lemon juice and coconut milk, taste, then add the fish pieces. Cover and let cook for about 5 minutes. Serve the Thai fish soup sprinkled with dill or coriander.