Coconut curry soup

Ingredients for 2 servings:

• 40 g fresh ginger
• 2 cloves garlic
• 3 stalk(s) lemongrass
• 1 red chili pepper(s)
• 2 tsp curry powder
• 2 tbsp oil
• 1 tsp brown sugar
• 500 ml chicken broth
• 200 g broccoli
• 100 g mushrooms, small
• 200 g carrot(s)
• 300 g salmon fillet(s)
• ½ bunch coriander leaves (or flat parsley)
• 200 ml coconut milk, unsweetened
• 2 tbsp lime juice
• some salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with salmon, carrots, broccoli and mushrooms

Peel and slice the ginger and garlic cloves. Halve the lemongrass crosswise and pound flat. Roughly chop the chili pepper. Sauté everything in the oil with curry powder. Sprinkle with brown sugar and deglaze with the chicken stock. Cover and let simmer over medium heat for 30 minutes. Trim the broccoli and divide into small florets. Trim and slice the mushrooms. Peel, wash, and thinly slice the carrots. Dice the salmon fillet 1 1/2 cm. Pick and chop the leaves from the cilantro (or flat-leaf parsley). Pour the stock through a sieve into a saucepan. Add the unsweetened coconut milk and bring to a boil. Season with lime juice and salt. Add the broccoli, mushrooms, and carrots and cook in the hot stock for about 7 minutes. Add the salmon and let simmer over low heat for about 2 minutes until cooked through. Serve sprinkled with cilantro.