Thai coconut fish soup

Ingredients for 4 servings:

• 1 liter vegetable broth or fish stock
• 1 can coconut milk
• 1 shot of rapeseed oil
• 2 garlic cloves
• 1 large onion(s)
• 2 carrots
• 1 red bell pepper(s)
• 1 stalk(s) leek
• 2 handfuls of mushrooms, brown
• 2 m.-large tomato(s)
• 150 g prawns or shrimps, cooked or thawed, peeled, deveined
• 2 large fish fillets
• 4 tsp Thai curry paste, red
• some salt
• some black pepper, ground
• some cayenne pepper, ground
• some marjoram
• 1 dashes soy sauce
• 1 lime(s), juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Dice the onion and garlic cloves. Wash the remaining vegetables, peel if necessary, and cut them into bite-sized pieces. Sauté the vegetables one after the other in a large pot with the rapeseed oil. Stir in the red Thai curry paste. Pour in the stock and bring to a boil. Simmer for about 10 minutes. Reduce the heat slightly, add the lime juice and soy sauce. Now pour in the coconut milk and season the soup with the remaining spices. Cut the fish and shrimp into bite-sized pieces. The soup should now be simmering, not boiling. Carefully let the fish and shrimp simmer in the soup until cooked through. Do not stir too often, as this could cause the fish to fall apart. Add a little more seasoning at the end, if necessary. Serve immediately. The soup tastes great on its own or with fresh baguette.