Indian tuna soup

Ingredients for 2 servings:

• 150 g tuna, fresh fillet (alternatively fresh plaice or pollock)
• 4 crabs (shelled lobster crabs)
• 1 piece(s) ginger, walnut-sized
• 1 lemon(s), untreated
• 2 carrots
• 2 spring onions
• 1 small zucchini
• 1 m.-sized onion(s)
• ½ bunch parsley
• 2 tbsp sunflower oil
• 1 tsp curry
• 3 tbsp rice (long grain rice)
• ½ liter chicken broth
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

clear soup with vegetables, fish and rice

Grate 1 teaspoon of lemon zest with a julienne peeler and mix with the peeled and finely diced ginger. Using a vegetable peeler, thinly slice the carrots lengthwise, thinly slice the spring onions and zucchini, and dice the onion. Sauté the onions in oil, stir in the curry, rice, ginger, and lemon zest, pour in the broth, and simmer for 15 minutes. Cut 4 thin slices from the lemon. Dice the tuna and drizzle with 1 tablespoon of lemon juice, then chop the parsley. After 15 minutes, add the fish, king prawns, and vegetables to the soup and cook for 7-10 minutes, seasoning with salt. Then ladle the soup into bowls and garnish with the lemon slices and parsley. Serve with sesame flatbreads or naan bread. Frozen peas, snow peas, leeks, or celery can also be used as vegetables. Finally, some pieces of banana and/or pineapple can be added.