Asian fish soup

Ingredients for 4 servings:

• 350 g cod fillet(s)
• 8 king prawns
• 100 g noodles (rice noodles)
• 2 chili peppers, red
• 4 spring onions
• 5 cm ginger
• 1 clove(s) garlic
• 400 ml coconut milk
• 500 ml water
• 3 tbsp fish sauce, Thai
• 1 lime(s) (organic)
• 1 tsp coriander powder
• 1 tbsp oil
• 4 tbsp coriander leaves, fresh
• 1 tbsp mint, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

with shrimp, fish, rice noodles and coconut milk

Finely chop the chili peppers and garlic, peel and grate the ginger (or finely chop it). Cut the fish fillet into strips, chop the coriander, mint, and spring onions, zest the lime, and squeeze the juice. Briefly fry the chili, garlic, ginger, and ground coriander in hot oil. Add the coconut milk and 500 ml water, and simmer uncovered for 10 minutes. Add the fish sauce, lime zest and juice, spring onions, rice noodles, and cod, and simmer for another 4 minutes. Now add the shrimp and fresh herbs, heat through again, and serve. If using frozen fish, add it earlier and break it into pieces with a fork at the end of the soup.