Caribbean curry fish soup

Ingredients for 6 servings:

• 2 salmon fillets, fresh or frozen
• 3 fish fillets (Pangasius), frozen or fresh
• 2 fish fillets (tuna)
• 1 large mango(s), ripe
• 1 pack of sugar snap peas
• 1 jar beans (mung beans)
• 2 garlic cloves
• 1 jar fish stock
• 2 cans of coconut milk
• 1 pack of glass noodles, wide
• salt and pepper
• curry powder
• ½ lemon(s)
• 1 tsp vegetable broth, instant
• 1 pinch(s) of sugar
• 1 ½ liters of water, hot

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

Cut the fish (thawed from frozen) into bite-sized pieces. Season with lemon, salt, and pepper. Briefly sauté the fish in butter. Cut the mango into strips, wash the snow peas, drain the mung beans, finely chop the garlic, and add it to the fish, sautéing briefly. Next, add the fish stock and hot water, season with vegetable broth, curry powder, salt, pepper, and a pinch of sugar. Simmer for about 10 minutes. Prepare the glass noodles according to the package instructions. Finally, add the coconut milk and glass noodles, bring to a boil, and season to taste.